Nutty Creamsicle Pie

• 1 1/2 cups (6 ounces) pecan halves
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) butter, melted
• 8 ounces whipped cream cheese
• Zest and juice of 1 orange
• 1 packet (.03 ounces) sugar-free orange gelatin
• 1 cup heavy cream
• Fresh mint sprigs, for garnish (optional)

1. Preheat the oven to 350F.
2. In the bowl of a mini food processor, chop the pecans until very fine and transfer to a 9-inch pie plate.
3. Stir the sugar into the pecans and add the melted butter.
4. Mix until the pecans are completely moistened.
5. Press the nuts evenly into the pan with your fingers to create an even crust.
6. Bake until the crust is golden, 6 to 8 minutes.
7. Set aside to cool.
8. (Pop it into the freezer or fridge to speed up this process.)
9. When the crust is completely cool, make the filling.
10. Mix the cream cheese together with the orange juice in a bowl until smooth.
11. Open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture, and stir vigorously until well mixed.
12. Pour the mixture into the chilled crust and spread it evenly with a spoon or spatula.
13. Pour the heavy cream and remaining gelatin into a clean bowl.
14. With an electric hand mixer, beat the cream until soft peaks form.
15. Pour the cream over the cream cheese filling and spread it decoratively over the top.
16. Sprinkle the orange zest over the pie and refrigerate for at least 2 hours.
17. To serve, cut into 8 slices, plate, and garnish with a sprig of mint.

pecan halves, sugar, butter, cream cheese, orange, packet, heavy cream, mint sprigs

Taken from www.epicurious.com/recipes/food/views/nutty-creamsicle-pie-374870 (may not work)