Key Orange Pie

  • on May 2, 2007
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Ingrients & Directions

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’

6 Servings

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