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Pastry for one crust pie
1 envelope unflavoured gelatin
½ cup orange juice
1 large (1½ lbs) cantaloupe, halved, seeded
¼ cup granulated sugar
2 teaspoons grated orange peel
1 cup whipping cream
â…“ cup apricot jam
2 tablespoons orange flavoured liqueur or orange juice


Prepare and bake pie shell using 9” pie plate; cool. In small saucepan, combine gelatin and orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Scoop melon into balls (about 2cups); reserve. Remove remaining melon from rind; cut into pieces. In blender container or food processor with metal blade, puree melon pieces, sugar and orange peel until smooth. Add gelatin mixture and whipping cream; blend well. Refrigerate until slightly thickened, about 10 minutes. Pour into cooled, baked pie shell; spread evenly. Refrigerate until set, 45 to 60 minutes. Top with melon balls. Refrigerate for1 hour or until set. Just before serving, heat jam in saucepan until melted, stir in liqueur. Spoon over pie.

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