Title: Key Orange Pie
Categories: Dessert Pie
Yield: 6 Servings
| 1 | c | Heavy cream |
| 1/4 | c | Cold water |
| 1 | pk | Unflavored gelatin |
| 6 | oz | Orangejuice concentrate frzn |
| 8 | oz | Cream cheese; softened |
| 3/4 | c | Confectioners' sugar |
| 2 | ts | Vanilla extract |
| 2 | tb | 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