1 baked pie shell (favorite crust recipe)

FILLING:

1 tbsp. plain gelatin
1/4 c. cold water
3 eggs, separated
1 c. brown sugar
1/2 tsp. salt
1 1/2 c. apricot pulp (2 1/2 can size)
1 tbsp. lemon juice
2 tbsp. sugar
1/2 c. heavy cream

Soften gelatin in water. Combine egg yolks, brown sugar, salt, apricot pulp and lemon juice. Cook over low heat until thick, stirring constantly. Add gelatin, chill until firm. Beat egg whites with sugar. Whip cream. Fold meringue and cream into apricot mixture. Fill pie shell, chill. Top with extra whipped cream.