Key orange pie

Yield: 6 Servings

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 \N To 10\" graham cracker crust
\N \N 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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