.. and instead of Rudolph pie you end up making Pink Panther pie.
Pink Panther pie
300g plain flour
150g cold unsalted butter, diced
pinch of salt
2 tbsp schnapps (I used domestic pear schnapps)
125g icing sugar
2 tsp red food color (I used silver spoon food color)
Mix flour and butter by hand until crumbly mixture and add pinch of salt. Separately whisk egg, schnapps, food color and icing sugar. Add this to crumbly mixture and bind the pastry. Wrap in clingfilm and rest in the fridge for 20 minutes.
Roll the pastry out into a disc (do this between two baking sheets) and line the tin (27cm) with it. Prick the dough with the fork and put it back in the fridge for another 20 minutes.
Heat the oven to 180°C. Remove from the fridge and bake the pastry for 15-20 minutes.
Leave to cool on a wire rack slightly, and spread 3 tbsp of raspberry jam over it.
60g unsalted butter
5 tbsp caster sugar
150ml orange juice
zest of one orange
2 tbsp whipping cream
3 sheets of leaf gelatine
Melt the butter in a pan and add eggs, sugar, orange juice and zest and whisk to a custard over a gentle heat (until thickened). Off the heat, whisk in gelatine leaves and cream. Pour filling over the pastry case and leave to cool completely.
170ml whipping cream
Whip the cream until soft peaks and spread over the pie.