Sour Orange Pie

• 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)

1. Preheat oven to 350u0b0F.
2. 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 325u0b0F.
3. 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.
4. 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.
5. 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.

crust, graham cracker crumbs, sugar, unsalted butter, filling, egg yolks, milk, heavy cream, heavy cream, orange juice, sour orange zest, orange zest, sugar, mint

Taken from www.food.com/recipe/sour-orange-pie-377450 (may not work)