Sour Orange Pie-Cook’S Country - cooking recipe

Ingredients

Crust
5 ounces animal cracker cookies (about 60-80 animal cracker cookies)
3 tablespoons sugar
1 pinch salt
4 tablespoons unsalted butter, melted
Filling
1 (14 ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed (Minute Maid Original Frozen)
4 large egg yolks
6 tablespoons fresh lemon juice (about 2 large lemons)
2 teaspoons grated lemon zest (yellow part only)
1 teaspoon grated orange zest (orange part only)
1 pinch salt
Whipped Cream
3/4 cup heavy cream, chilled
2 tablespoons granulated sugar
1/2 teaspoon grated orange zest (orange part only)

Preparation

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 (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate.
Using bottom of dry measuring cup or glass bottom, 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.
For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust.
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.
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.