Apricot Chiffon Pie

¾ C B&R Farms Dried Apricots
2 C water
1/8 t salt
2/3 C granulated sugar
2 eggs
1 T plain gelatin
1 ½ T lemon juice
½ C whipping cream
½ C shredded coconut
1 9” crumb shell or baked pastry shell

Rinse apricots, add water and simmer, uncovered, 30 minutes or until tender. Measure ¾ cup cooked apricots, and force through a sieve. Add ¾ cup cooking liquid, salt and 1/3 cup sugar. Reheat over hot water. Separate eggs and beat yolks lightly. Stir into hot mixture and cook, stirring until slightly thickened. Remove from heat. Soften gelatin in lemon juice and dissolve in hot apricot mixture. Cool until mixture begins to thicken. Beat egg whites until stiff and gradually beat in remaining sugar. Fold into apricot mixture. Fold in whipped cream and coconut. Turn into crumb shell or baked pastry shell. Simmer remaining cooked apricots with sugar to taste. These may be used as a garnish on top of pie, along with the remaining coconut, if desired. Serves 6.