Apricot Parfait Pie with Chocolate Pastry
by RetroRuth | Feb 24, 2020 |
From Pillsbury Test Kitchen and Jell-O Test Kitchen, Good Housekeeping, November 1952
[cooked-sharing]
Filling
1 cup apricot juice drained from a 27 oz can of apricots
1 package orange Jell-O
1 pt vanilla ice cream
1 cup apricot pulp
Crust
1 ½ cups sifted flour
⅓ cup sugar
¼ cup cocoa
½ tsp salt
½ cup shortening
½ tsp vanilla
3 tbsp cold water
Crust
1Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.
2Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.
3Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.
4Bake in a 400-degree oven for 8-10 minutes. Cool
Filling
5Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.
6Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.
7Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.
Ingredients
Filling
1 cup apricot juice drained from a 27 oz can of apricots
1 package orange Jell-O
1 pt vanilla ice cream
1 cup apricot pulp
Crust
1 ½ cups sifted flour
⅓ cup sugar
¼ cup cocoa
½ tsp salt
½ cup shortening
½ tsp vanilla
3 tbsp cold water
Directions
Crust
1Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.
2Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.
3Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.
4Bake in a 400-degree oven for 8-10 minutes. Cool
Filling
5Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.
6Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.
7Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.
Apricot Parfait Pie with Chocolate Pastry
AuthorRetroRuth