No-Bake Citrus Cream Pie

What do you do when you have about an hour to make a dessert for an impromptu dinner party? Or rather, what do you not do- don't use the oven (sort of). With time running out and limited ingredients in my arsenal, I came across a chocolate orange and lemon wafer cookies, and thus my pie was born. This is a very forgiving recipe and is very versatile, substitute flavors for what you have on hand; no one enjoys running to the store at 5.

Preparation:
30 minutes

Crust:
about 35 lemon wafer cookies
2-3 tablespoons butter (melted)

Filling:
1 package cream cheese (softened)
3/4 cup heavy cream
3/8 cup powdered sugar (sifted)
Zest of one small orange
Zest of half a medium lemon
Splash (about 1/2 teaspoon) vanilla extract

Topping:
8 chocolate orange slices
3 tablespoons heavy cream

Preheat oven to 325F (I know, I cheated, but just a bit.)
Start by crushing the cookies in a food processor until a fine crumb.
Next, pour in the melted butter, adding the third tablespoon slowly (and if necessary) until the mixture can be pressed into a pie tin. The mixture should not super wet and oily.
Press the crumbs into a pie pan with a spoon or fork (I found the crust was less apt to stick to a fork and made a more even crust.) Don't fret if the edges are not even, that is what the chefs call "rustic."
Bake the crust for 5-7 minutes to firm.
Set aside in fridge to cool completely.

While the crust cools, cream the cream cheese with the sugar, vanilla, and zests until well mixed.
Finally, add the cream and whip until smooth, thick, and light.
Lick beaters and adjust flavors as necessary.

Lastly, melt the chocolate orange slices with cream in a double boiler over medium-low heat until melted. The sauce will be thick and fudge-like.
Allow to cool slightly before drizzling over the pie.

Assemble the pie by spooning in the filling and smoothing with a small spatula. Using a spoon, or squeeze bottle if you want more control, drizzle the ganache over the pie in your desired pattern. Don't worry if it is not perfect, it will taste just as scrumptious!

If you are feeling fancy: top with mandarin orange slices or candied orange peel curls.

Keep pie refrigerated until ready to serve, and eat your creamy concoction with gusto...and tea.


Meet me for oolong,
Christina

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