Graham Cracker Crust
1 ⅔ cup crushed graham crackers
¼ cup sugar
Dash of ground cinnamon
¼ cup plus 2 Tbsp. of butter, melted.
3 ½ Tbsp. cornstarch
1 cup sugar
½ cup freshly squeezed orange juice, Sky Valley Heirloom Navel Oranges are great for this
1 Tbsp. orange zest
3 egg yolks
1 cup milk
¼ cup butter
1 cup Greek yogurt
Mix together the dry ingredients, adding the melted butter. Mix until evenly moistened. Press into a 9 inch pie plate and bake at 350 degrees for 10 minutes. Let cool before filling.
Combine the cornstarch, sugar, orange zest, orange juice, egg yolks, and milk together in a medium saucepan over medium heat. Cook until thick, stirring constantly.
Add butter and stir until melted. Cool the mixture for 15 minutes then add the Greek yogurt. Stir to incorporate. Pour into the pie crust, I put one layer of cling film on top, and as long as it has contact it will not create a “skin”.
Let chill for 3 hours.
Whip up the cream, adding some powdered sugar if you’d like. Spoon on top of the pie.