No- Bake Orange Cream Pie with Pretzel Crust

No- Bake Orange Cream Pie with Pretzel Crust: Makes one 9’’ round pie or an 8’’ square pan 

Ingredients for the Crust:

• Cooking spray for pie dish 

• 1 ½ cup (150g) finely ground pretzel crumbs (about 3 cups of whole pretzels)

• ¼ cup packed  (50g) light brown sugar

• ½ tsp salt

• 10 Tablespoons (141g) unsalted butter, melted and cooled slightly 

Ingredients for the Filling:

• 1 cup (237ml) heavy cream 

• 8 ounces (226g) or one package of cream cheese at room temperature

• 1 ¼ cup (150g) icing sugar

• 1 tsp vanilla extract

• 1 Tablespoon of freshly squeezed lemon juice 

• ½ cup (118ml) defrosted orange juice concentrate 

Method: 

1. Grease baking dish with cooking spray, set aside

2. To make the crust, add the pretzels to a resealable  bag, cover with a tea towel and roll a rolling pin over the mixture until pretzels are ground.

3. Add pretzel crumbs to a medium size bowl with light brown sugar and salt. Mix together with a spatula or wooden spoon. Add in melted butter and mix until the mixture holds together when squeezed. 

4. Scrape the crust mixture into your prepared baking dish, firmly press it into the bottom and up the sides with your finger tips  or use the bottom of a 1-cup dry measuring cup. Set aside while you make the filling.

5. To make the filling add whipping cream to a deep mixing bowl and use a whisk to whisk the mixture until stiff peaks form. Set aside or place in your refrigerator if your kitchen is warm. 

6. In another bowl mix cream cheese with a wooden spoon or rubber spatula until smooth. Add in icing sugar in increments of 2 until fully incorporated. Add vanilla extract, lemon juice and orange juice concentrate until combined.

7. Gently fold in the whipped cream into the orange mixture in 2 increments. Don’t overmix.

8. Scrape the filling into the crust, smooth the top, cover with plastic wrap and refrigerate for 4-6 hrs, or overnight so it can set. 

9. Pie lasts for up to 3 days in the fridge.