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Melon Velvet Pie

  • on March 14, 2010
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Ingrients & Directions


2 tb Cold water
1 Envelope unflavored gelatin
1/2 c Boiling water
1/2 c Sugar
1/2 c Orange juice
2 tb Lemon juice
1/3 c Midori melon liqueur
1 c Heavy cream
1 Baked 9-inch deep pie shell
1 c Honeydew melon balls
GLAZE:
1/4 c Apricot preserves
1 tb Grand Marnier or other
-orange liqueur

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. Refrigerate 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.

Yields
6 Servings

Article Categories:
Pies

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