Apricot cheese pie recipe
Apricot Cheese Pie recipe
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Ingredients
| For the Crust: | |
| 180 g | vanilla wafer crumbs, crushed |
| ½ tsp | nutmeg |
| 115 g | butter |
| For the Filling: | |
| 360 g | cream cheese |
| 120 ml | condensed milk |
| 4 tsp | lemon juice |
| 120 ml | whipping cream |
| For the topping: | |
| 1 tsp | gelatin |
| 2 tbsp | water |
| 250 ml | apricot jam |
| 2 tbsp | sugar |
Instructions
Crust:
Butter a pie plate and melt over low heat or in oven. Combine crumbs in a bowl with nutmeg and add melted butter. Press firmly around sides and bottom of pie plate. Refrigerate while preparing filling.
Filling:
Combine cream cheese, condensed milk and lemon juice and beat until smooth. Whip cream and fold into cheese mixture. Pour into crust and refrigerate while preparing topping.
Topping:
Soften gelatin in 1 tablespoon of water. Combine jam, sugar and remaining water; stir over low heat until sugar is dissolved. Bring to a quick boil, without stirring, and then remove from heat. Add gelatin and stir until dissolved. Cool. Spoon over cream cheese filling. Refrigerate before serving.
Preparation time:
ca. 45 min
easy
n/a
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