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8 servings
1 can
Solo or 1 jar Baker Apricot, Strawberry, Raspberry or Pineapple filling
1 teaspoon lemon juice
2/3 cup sugar
1 cup heavy cream
1/2 cup water
1 baked 9-inch pie shell or 9-inch graham cracker crust
2 egg whites
Grated chocolate or chocolate curls to decorate (optional)
1-1/2 teaspoons vanilla
Place apricot filling in large bowl and set aside. Beat sugar, water, egg whites, vanilla, and lemon juice in medium-size bowl at low speed with electric mixer until foamy. Increase speed to high and beat 5 minutes or until soft peaks form. Stir one-third of beaten egg whites into apricot filling to lighten. Fold in remaining egg whites.
Whip cream in separate bowl until firm. Fold whipped cream into apricot mixture. Pour into baked pie shell, mounding mixture in center.
Freeze 4 to 5 hours or until firm. Transfer pie to refrigerator 10 to 15 minutes before serving to soften slightly. Decorate with grated chocolate or chocolate curls.
Graham Cracker Crust
1-1/2 cups graham cracker crumbs (about 18 graham crackers)
1/4 cup sugar
1/2 teaspoon cinnamon
5 tablespoons butter or margarine, melted and cooked
Mix ingredients thoroughly, then press evenly into 9-inch pie pan.
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