Monday, June 20, 2016

Orange Galliano Liqueur Pie (1983)

  • 3/4 cup orange juice
  • 1/3 cup sugar
  • 1/4 tspn salt
  • 3 eggs, separated
  • 1/2 Galliano liqueur
  • 1 tbspn orange peel, grated
  • 1/4 tspn cream of tartar
  • 1/4 cup sugar
  • 1 cup heavy cream, whipped
  • 1/2 cup coconut toasted (optional)
  • 1 envelope gelatin
  • 1 9-inch pie shell, baked
Combine juice and gelatin in saucepan.  Add 1/3 cup sugar, salt and egg yolks, and stir to blend.  Cook over low heat, stirring constantly until gelatin is dissolved and mixture is hot but not boiling.  
Remove from heat.  Add Galliano and and orange peel, and stir well.  Chill until mixture starts to thicken.  Add cream of tartar to egg whites; beat to soft peak stage.  Gradually beat in 1/4 cup sugar until well mixed.  Fold in gelatin mixture; fold in half of whipped cream.  

Pour into pie crust and chill several hours. Spread with remaining whipped cream, and sprinkle with toasted coconut.  (Toast by spreading in pan, and baking at 375 degrees until golden brown.)

Chill several more hours.  Eight servings.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

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