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Ingredients

2 T. cornstarch
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

• Mix cornstarch with 1/2 cup of the orange juice in a medium size bowl. Add egg yolks and sugar; beat well.

• Pour 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.

• Cool 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.

• Melt 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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