No-Bake Orange Cream Pie With a Pretzel Crust

Directions

1. Grease a 9-inch pie plate with cooking spray or softened butter.
2. To make the crust, process the pretzels, brown sugar, and salt together in the bowl of a food processor until the pretzels are finely ground. Some small pretzel bits are fine, as you don’t want just pretzel dust. Pour in the melted butter and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a resealable plastic bag, seal and cover it with a tea towel, and crush the pretzels with a rolling pin, then transfer the crumbs to a medium bowl and stir in the melted butter. Scrape the crust mixture into the prepared pie plate, firmly press it into the bottom and up the sides with your fingers or the bottom of a 1-cup dry measuring cup, and freeze while you make the filling.
3. To make the filling, give the processor bowl and blade a quick rinse or wipe down, then process the cream until thick—it won’t exactly have peaks, the way it does when you whisk it in a stand mixer, but it will stand upright if encouraged to do so. Transfer the thickened cream to a large bowl. If your kitchen is warm, place it in the refrigerator.
4. Without cleaning the bowl, process the cream cheese, confectioners’ sugar, zest, vanilla, and lemon juice until thick and smooth. Add the concentrate and process until incorporated. Gently fold the orange mixture into the whipped cream in two installments with a flexible spatula. Don’t overmix.
5. Scrape the filling into the crust, smooth the top, cover with plastic wrap, and refrigerate for 4 to 6 hours, or overnight. If the crust sticks to the pie plate when you attempt to cut your first slice, rub the bottom and sides of the plate with a wet tea towel dampened with hot water. Serve slices with a dollop of Extremely Special Whipped Cream. Keep the pie, wrapped, in the refrigerator for up to 3 days.