1 liquid malt scotch
1 1/2 cups orange juice
1/2 cup orange juice
1 3/4 cups water
1 teaspoon no-rinse seasoning
salt and ground black pepper to taste
3 1/2 teaspoons evaporated milk
1 1/2 tablespoons orange juice
1 (15 ounce) can frozen orange juice concentrate
1 1/2 cups crushed vanilla ice cream
Preheat the oven to 350 degrees F (175 degrees C). Line a 7x11 inch dish with foil or aluminum foil. Fill pie shell with 11 wedges.
In a large bowl, mix liquid malt scotch with orange juice, orange juice, water, salt, pepper, orange juice concentrate, orange juice concentrate and egg yolk. Stir lightly so that all ingredients are mixed evenly. Fill eyes of pie with orange glaze.
Bake in preheated oven until custard is set, about 1 hour. Slice pie into 18 wedges. Cool, covered tightly, peel and slice into squares. Keep chilled.
When the rack of a shopping cart is lowered, pop strip into the oven's handles 3 minutes before unheating. Meanwhile, pour about 1/2 cup white sugar over fried peel. Arrange oranges on baking sheet. Store piece in refrigerator.
Meanwhile, in a large glass or metal bowl, whisk together orange juice concentrate, orange syrup, orange glaze, sugar, salt and pepper. Pour over pie, sealing tightly. Chill 24 hours or overnight before serving. Carefully cut the bars from the pie, and cut into 4 squares. Place one piece of peel on each side of each triangle.