is one of the recipes which we have been given
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by Linda Roth.
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1 C. orange juice, divided
5 egg yolks
1/4 C. granulated sugar
1 envelope unflavored gelatine
1 T. butter
1/3 C. Drambuie Liqueur
3/4 C. heavy cream
1 (9-inch) prebaked pie shell
2 very small navel oranges
1/2 C. orange marmalade or apricot jelly
cornstarch with 1/2 cup of the orange juice
in a medium size bowl. Add egg yolks and sugar;
remaining 1/2 cup juice in a medium saucepan.
Sprinkle on gelatine, and bring to a boil, stirring
until gelatine is dissolved. Remove from heat.
Gradually stir a few spoons of hot juice into
the egg yolk mixture. Combine both mixtures
in the saucepan. Return to heat and cook 3 minutes
more, stirring constantly. Remove from heat
and stir in the butter until melted; add Drambuie.
rapidly over ice, then place in refrigerator
until completely cool. Whip cream until thick;
fold the cream into the cooled mixture and pour
into pie shell.
the marmalade or jelly over low heat. Slice
the oranges, unpeeled, into very thin rounds.
Dip each slice into melted jelly. Starting at
the outside, arrange the slices on top of the
pie, overlapping each slice, and covering the
entire top. Refrigerate until ready to serve.
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