This summertime no-bake pie features a mousse-like velvety filling with a splash of amaretto liqueur, topped with honeydew melon balls brushed with an apricot-orange liqueur glaze.

Melon Velvet Pie

2 tablespoons cold water
1 (1/4-ounce) package unflavored gelatin
1/2 cup boiling water
1/2 cup granulated sugar
1/2 cup orange juice
2 tablespoons lemon juice
1/3 cup amaretto liqueur
1 cup heavy cream
1 cup diced honeydew melon
1/4 cup apricot jam
1 tablespoon orange liqueur
1 (9-inch) baked pie shell

1. In a bowl, place 2 tablespoons cold water and sprinkle 1 package unflavored gelatin on top. Let stand for 2 minutes. Stir in 1/2 cup boiling water. Add 1/2 cup sugar and stir until dissolved. Add 1/2 cup orange juice, 2 tablespoon lemon juice, and 1/3 cup amaretto liqueur; stir well. Refrigerate until slightly thickened, but not set.
2. In bowl and with an electric mixer on medium speed, whip 1 cup cream until thick and fold into the gelatin mixture. Pour into a 9-inch baked pie shell.
3. From melon, scoop out 1 cup melon balls and set aside. Cut the the melon balls in half and arrange on top of the filling, cut side down.
4. In a saucepan over low heat, heat 1/4 cup apricot jam and 1 tablespoon orange liqueur until well blended. Press through sieve into a small bowl, then brush on top of the melon balls. Chill before serving.

Makes 8 servings.