|Orange sections||3 Cup (48 tbs), white membrane removed (7 To 10 Oranges)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce|
|Gingersnap crust||1 (9 Inch)|
|Orange glaze||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Sprinkle 2 cups orange sections with sugar; set aside for 1/2 hour.
Spread softened cream cheese over bottom of Gingersnap Crust.
Place drained sweetened orange sections atop cream cheese.
Pour 1/2 cup glaze over.
Spiral remaining 1 cup orange sections (drained) around edge of pie.
Cover with remaining glaze.
Chill till top is set, about 1 hour.
Pile whipped cream atop pie.
Orange Glaze: In saucepan blend 2 1/2 tablespoons cornstarch with 1/3 cup sugar.
Drain syrup from sweetened orange sections and add orange juice to make 1 cup; stir into sugar mixture.
Cook, stirring constantly, till thick and clear.