Key orange pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Heavy cream |
| ¼ | cup | Cold water |
| 1 | pack | Unflavored gelatin |
| 6 | ounces | OrangeJuice concentrate frzn |
| 8 | ounces | Cream cheese, softened |
| ¾ | cup | Confectioners' sugar |
| 2 | teaspoons | Vanilla extract |
| 2 | tablespoons | Grand Marnier |
| 9 | To 10\" graham cracker crust | |
| Orange slices for garnish | ||
Directions
Put the cream into a small saucepan over high heat.
Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so. Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.).
Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up. Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve.
From The Travelin' Gourmet Cookbook
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