| Step
1: |
Roll
out the pastry dough on a lightly floured board to fit a 175mm. or 200mm.
diameter pie dish.
|
| Step
2: |
Place
the pastry in an ungreased pie dish of this size. Prick with a fork all
over.
|
| Step
3: |
Bake
in a hot oven at 450 degres F. 10 to 12 minutes.
|
| Step
4: |
Cool
the pastry shell. |
| Step
5: |
Dissolve
the jelly in 1 teacup of boiling water. Cool a little and add the orange
juice.
|
| Step
6: |
Set
partially in the freezer compartment of a refrigerator.
|
| Step
7: |
When
partially set, take out and break up the jelly.
|
| Step
8: |
Beat
the cream. Add 1 teacup to the jelly. Keep aside the rest of the cream
(after sweetening with a little powdered sugar) for decoration.
|
| Step
9: |
Add
the sugar, lemon juice and orange essence. Also add a little orange colour,
if required.
|
| Step
10: |
Mix
well and pour the mixture into the baked pie shell.
|
| Step
11: |
Set
in the freezer compartment of a refrigerator.
|
| Step
12: |
When
set, decorate with the sweetened cream, orange segments and grated chocolate.
Store the pie in the refrigerator.
|
| : |
Cut
into slice and serve chilled.
|
