Recipe by Lennie
Fabulous taste, and very light. Use any orange liqueur if you don't have Grand Marnier.
Top Review by Susie in Texas
As promised, from the thread on recipes that we wish someone would try, I made this pie this weekend. The fluffy, light, orange filling is WONDERFUL!! But, in my opinion, the chocolate crumb crust overpowers the orange taste too much. I am going to make this pie again, but this time, I am going to try it in either a regular graham cracker crust or a vanilla wafer crust.
- 1 chocolate wafer pie crust (9 inch)
- 1 (3 1/2 ounce) package orange gelatin
- 1 cup boiling water
- 1⁄2 cup sugar
- 2 tablespoons orange juice
- 2 teaspoons grated orange rind
- 1 can evaporated milk, chilled ((160 mL tin))
- 1 tablespoon Grand Marnier
Directions See How It's Made
- Either purchase a prepared chocolate wafer pie crust, or make one: Crush one package chocolate wafer cookies into fine crumbs, mix with 1/3 cup melted margarine, and press all but three tablespoons of the crumb mixture into a ten-inch pie plate.
- To make the filling: Combine the orange jello, boiling water, sugar, orange juice and orange rind (freshly grated, not dried), stirring until the sugar crystals are dissolved.
- Chill in a bowl until this reaches a soft jelly-like consistency.
- Whip the chilled evaporated milk (a small tin, 160 mL in size, not the big one) until it becomes light and frothy.
- Fold this into the jello mixture along with the liqueur.
- Pour into the pie shell, and sprinkle with reserved crumbs, if available.
- Chill for one to two hours before serving.
- This lets the pie set and you'll be able to cut it into slices.