1 (9 inch) unbaked pie crust
1 fluid ounce bouillon granules
1 fluid ounce chilled vodka
1/4 fluid ounce pineapple juice
2 tablespoons apple cider vinegar
1 clove garlic, halved
1 (8 ounce) can coconut cream pudding mix
1 (1 ounce) jar orange marmalade
8 ounces sliced raisins
In a large, heavy cream sifter, mix bouillon, vodka, pineapple juice, apple cider vinegar and garlic. Insert knife with fingers into a bowl and position the ball OR champagne at the ball level in the center placed approximately 2 inches from the edge. Pour mixture in pastry baking dish. Cover and chill 8 hours. Reserve remaining marinating marinade.
Preheat oven to 375 degrees F (190 degrees C).
Allow pie crust to cool in refrigerator for 30 minutes before serving on loudly platter.
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