Sour Orange Pie - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs (about 8 crackers pulsed 10 times in a food processor)
3 tablespoons sugar
6 tablespoons unsalted butter, melted
Filling
5 large egg yolks
14 ounces sweetened condensed whole milk
2 cups heavy cream
2 tablespoons heavy cream
1/2 cup plus 1 tbsp strained sour orange juice
1 tablespoon sour orange zest
1 1/2 tablespoons navel orange zest
1 teaspoon confectioners' sugar
8 mint leaves (to garnish) (optional)

Preparation

Preheat oven to 350\u00b0F.
Combine graham crumbs, sugar, and melted butter thoroughly in a large bowl. Press the mixture firmly into a 9 inch pie pan, coating the bottom and sides. A heavy juice glass will hlep do this. Bake on middle rack until the crumbs mixture has darkened a bit and the ingredients have fused to form a crust, about 10-15 minutes. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325\u00b0F.
In a large mixing bowl beat the egg yolk until they are lighter in color, about 1 minute. Add the condensed milk and 2 tbsp cream and stir to incorporate. Add the sour orange juice, sour orange zest, and 4 teaspoons navel orange zest. Stir until filling is creamy and light yellow in color, about 1 minute.
Pour filling in crust and bake on middle rack until surface looks like jello, about 14-16 minutes. Transfer to a rack and cool for 30 minutes. Transfer to a refrigerator to cool completely, about 4 hours. Cover in plastic wrap if you plan on keeping pie longer, eating within 24 hours is recommended.
Before serving, whip the remaining 2 cups cream with the confectioner's sugar. Spread over pie and sprinkle with remaining 1 1/2 tsp navel orange zest. Slice into portions and top each with a mint leaf if desired.