Ingredients
Honeydew melon balls (1c), baked 9 inch deep melon pie shell (1), heavy cream (1c), Midori melon liqueur (1/3c), lemon juice (2tbsp), orange juice (1/2c).
For Glaze:- Grand Marnier or other orange liqueur (1tbsp), Apricot preserves (1/4c).

Method of preparation:-
Take a bowl, put cold water in it and sprinkle gelatin over it. Keep it for about 2 minutes and then add boiling water in it. Add sugar and mix it until it gets dissolved. Then add melon liqueur, lemon and orange juices in it and mix it well. Now keep the bowl in the refrigerator until it gets slightly thickened. Take cream, whip it until it gets thick and then add gelatin mixture in it. Then pour this mixture into the pie shell. Cut the melon balls in halves and then place them on the top of filling with cut side down. Take a pan, heat liqueur and apricot preserves in it until it gets blended. Then strain it through sieve in a bowl and apply it on the top of the melon balls. Now melon velvet pie is ready and keeps it in the refrigerator to chill before serving.

Number of servings – 6