Orange Drambuie Pie
2 tbsp. cornstarch
1 cup orange juice, divided
5 egg yolks
1/4 cup granulated sugar
1 envelope unflavored gelatin
1 tbsp. butter
1/3 cup Drambuie Liqueur
3/4 cup heavy cream
1 (9-in.) pre baked pie shell
2 very small navel oranges
1/2 cup 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 gelatin, and bring to a boil, stirring until gelatin 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,
Remove from heat and stir in the butter until melted; add
Drambuie®. Cool rapidly over ice, then place in refrigerator until completely
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.