Ingredients
- Crust
- Crust
- 5 5 5 ounces animal crackers
- 5 5 5 ounces animal crackers
- 3 3 3 tablespoons sugar
- 3 3 3 tablespoons sugar
- Pinch Pinch salt
- Pinch Pinch salt
- 4 4 4 tablespoons unsalted butter, melted
- 4 4 4 tablespoons unsalted butter, melted
- Filling
- Filling
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 6 6 6 tablespoons frozen orange juice concentrate, thawed
- 6 6 6 tablespoons frozen orange juice concentrate, thawed
- 4 4 4 large egg yolks
- 4 4 4 large egg yolks
- 2 2 6 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
- 2 2 6 teaspoons grated lemon zest plus 6 tablespoons juice (2 lemons)
- 1 1 1 teaspoon grated orange zest
- 1 1 1 teaspoon grated orange zest
- Pinch Pinch salt
- Pinch Pinch salt
- Whipped Cream
- Whipped Cream
- 3/4 3/4 3/4 cup heavy cream, chilled
- 3/4 3/4 3/4 cup heavy cream, chilled
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons sugar
- 1/2 1/2 1/2 teaspoon grated orange zest
- 1/2 1/2 1/2 teaspoon grated orange zest
Preparation
Step 1
FOR THE CRUST:
Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar, and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses. Transfer crumbs to 9-inch pie plate.
2. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes.
3. FOR THE FILLING: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
4. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours, or cover with greased plastic wrap and refrigerate for up to 24 hours.
5. FOR THE WHIPPED CREAM: Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream.
No Sour Oranges? No Problem.
Since fresh sour oranges can be hard to find, we re-create their ultra sour, slightly bitter taste by combining fresh lemon juice with thawed frozen orange juice concentrate and bolstering the mixture with lots of orange zest and lemon zest.