2 c. dried apricots or fresh may be used
3/4 c. sugar
2 tbsp. cream
1/4 c. butter
2 eggs

Wash apricots and cover with water. Simmer 40 minutes or until all water is evaporated. Beat until smooth; cool. Cream butter and sugar; add egg yolks. Beat well. Add cream and apricots. Beat until well mixed. Fold in stiffly beaten egg whites. Pour in baked pie shell.

Bake in 350°F oven until firm. Cool. Top with whip cream.