Crust:

5 ounces animal crackers

3 Tablespoons granulated sugar

Pinch salt

4 Tablespoons unsalted butter, melted

Filling:

1 (14 ounce) can sweetened condensed milk

6 Tablespoons frozen orange juice concentrate, thawed

4 large egg yolks

2 teaspoons grated lemon zest, plus 6 Tablespoons juice (2 lemons)

1 teaspoon grated orange zest

Pinch salt

Whipped Cream:

3/4 cup heavy cream, chilled

2 Tablespoon granulated sugar

1/2 teaspoon grated orange zest

For the Crust: Adjust oven rack to middle position and preheat oven to 350F. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add in melted butter and pulse 8 times until combined. Transfer crumbs to 9-inch pie plate.

Using bottom of dry measuring cup, press crumbs firmly into bottom and up the sides of pie plate. Bake crust until fragrant and beginning to brown, 12-14 minutes. Let cool completely, about 30 minutes.

For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into pie crust.

Bake pie until center jiggles slightly when shaken, 15-17 minutes. Let cool completely. Refrigerate until chilled, at least 3 hours. Or cover with greased plastic wrap and refrigerate for 24 hours.

For the Whipped Cream: Whisk cream, sugar, and orange zest in a medium bowl until stiff peaks form, 2-4 minutes. Slice chilled pie and serve with whipped cream.

*adapted from https://www.freshfromthe.com/