Recipe Yields: 5 servings
Ingredients:
• 1 8” or 9” baked pie shell
• 1/4 cup Sun-Drop
• 1/4 cup apricot preserves
• 8 oz. marshmallows (about 30)
• 1/4 pint heavy (35%) cream
Directions:
Mix Sun-Drop, preserves and marshmallows in large saucepan. Stir often over low heat, until marshmallows melt. Break up any large pieces of apricot. Set pan in refrigerator and chill until mixture is thick but not set, about one hour.
In large bowl, whip cream until peaks form. Fold marshmallow mixture into whipped cream, mixing gently but thoroughly. Pour into pie shell and chill until set (overnight is best).
Additional Note:
If desired, garnish with an additional 1/4 cup apricot preserves, heated slightly to melt and drizzled over the top of the pie. Green maraschino cherries add a festive decoration.