One 9-inch pie crust
4 large egg yolks
One 14-oz. can sweetened condensed milk
2 oz. sweet vermouth
2 oz. Campari
2 oz. gin
Pinch of salt
1-2 drops red food coloring (optional)
4 teaspoons Laura Ann's Hollywood Marmalade
1½ cups heavy cream
2 tbsp sugar
Zest of ½ an orange
Preheat oven to 425 degrees Fahrenheit. Blind bake your pie crust: Line it with foil or parchment, fill with dried beans or pie weights, and bake at 425 degrees F. for 20 minutes. Remove weights and foil and allow to cool. Reduce the oven temperature to 325 degrees F.
In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, vermouth, Campari, salt, and food coloring (if using). Pour into the blind-baked crust and bake until the center of the filling has just set, about 20 minutes. Remove from the oven and allow to cool completely.
Spoon on about 4 teaspoons of Laura Ann's HOLLYWOOD MARMALADE (or Bourbon Blood Orange would be delightful too) and spread lightly but equally over the cooled pie.
In a large bowl or mixer, whip the heavy cream and sugar until soft peaks form. Pile the whipped cream on top of the cooled pie and zest half an orange over the top.
Slice, serve, and enjoy!
Based on the recipe by: Allison Kave, Butter & Scotch, Brooklyn, New York (just made it better with LAURA ANN'S JAMS)