Melon velvet pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cold water |
| 1 | Envelope unflavored gelatin | |
| ½ | cup | Boiling water |
| ½ | cup | Sugar |
| ½ | cup | Orange juice |
| ¼ | cup | Apricot preserves |
| 1 | tablespoon | Grand Marnier or other |
| 2 | tablespoons | Lemon juice |
| ⅓ | cup | Midori melon liqueur |
| 1 | cup | Heavy cream |
| 1 | Baked 9\" - deep pie shell | |
| 1 | cup | Honeydew melon balls orange liqueur |
Directions
GLAZE
Preparation: Place cold water in bowl and sprinkle gelatin over it. Let sit for 2 minutes, then stir in boiling water. Add sugar and stir until dissolved. Add orange and lemon juice and melon liqueur and stir well.
Regrigerate until slightly thickened but not set. Whip cream until thick and fold in gelatin mixture. Pour into baked pie shell. Halve the melon balls and arrange on top of filling, cut side down. Heat apricot preserves and liqueur until well blended. Press through sieve into small bowl, then brush on top of melon balls. Chill pie well before serving. Serves 6