Orange Custard Pie
Pastry for a 1-crust pie
4 eggs, lightly beaten
3/4 cup sugar
1-1/2 cups half-and-half cream, scalded
2 tsp grated orange rind
1-2/3 cups orange juice
2 or 3 oranges, sectioned
1-1/2 tsp cornstarch
3 tbsp Grand Marnier
Preheat oven to 425 F. Place rack in lower half of oven.
Line a 9-inch pie plate with pastry. Brush pastry with a little of the beaten eggs and chill.
Mix remaining eggs with sugar and cream. Add orange rind and 1-1/3 cups of orange juice. Pour into pastry-lined pie plate.
Bake for about 35 minutes, until a knife inserted into center comes out clean.
Arrange orange sections over the baked custard.
Mix remaining orange juice and cornstarch. Cook, stirring, until thick. Add the liqueur and pour over oranges. Chill.
6 to 8 servings.
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