This summertime no-bake pie features amousse-like velvety filling with a splash of amaretto liqueur,topped with honeydew melon balls brushed with an apricot-orangeliqueur glaze.
Recipe: Melon Velvet Pie
2 tablespoons cold water 1 (1/4-ounce) package unflavored gelatin 1/2 cup boiling water 1/2 cup granulated sugar 1/2 cup orange juice 2 tablespoons lemon juice 1/3 cup amaretto liqueur 1 cup heavy cream 1 cup diced honeydew melon 1/4 cup apricot jam 1 tablespoon orange liqueur 1 (9-inch) baked pie shell
In a bowl, place 2 tablespoons cold waterand sprinkle 1 package unflavored gelatin on top. Let stand for2 minutes. Stir in 1/2 cup boiling water. Add 1/2 cup sugar andstir until dissolved. Add 1/2 cup orange juice, 2 tablespoonlemon juice, and 1/3 cup amaretto liqueur; stir well. Refrigerateuntil slightly thickened, but not set.
In bowl and with an electric mixer onmedium speed, whip 1 cup cream until thick and fold into thegelatin mixture. Pour into a 9-inch baked pie shell.
From melon, scoop out 1 cup melon ballsand set aside. Cut the the melon balls in half and arrange ontop of the filling, cut side down.
In a saucepan over low heat, heat 1/4cup apricot jam and 1 tablespoon orange liqueur until well blended.Press through sieve into a small bowl, then brush on top of themelon balls. Chill before serving.
Makes 8 servings.
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