key orange pie
| Measure | 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 |
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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