- 1½ cups of vanilla wafers, pulsed in food processor to make fine crumbs
- 5 graham crackers, pulsed to make fine crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 5 large egg yolks
- 14 ounce can sweetened condensed whole milk
- 2 tablespoons heavy cream
- ½ cup sour orange juice (If you don’t have sour oranges, use 1 part grapefruit juice, 1 part lemon juice, and 1 part orange juice.)
- 2 tablespoons sour orange zest (You can use ½ tablespoon navel orange zest and ½ tablespoon lemon zest.)
Preheat oven to 350°.
In a large mixing bowl, combine vanilla wafer crumbs, graham cracker crumbs and sugar. Add melted butter and stir until butter is evenly incorporated. Using the bottom of a glass, press the mixture firmly into a 9-inch pie pan, creating an even layer on the bottom and sides. Bake on the middle rack until the crumb mixture has darkened to the brown of a pecan shell, and the sugar and butter have fused with the crumbs to form a crust, 10-15 minutes.
Remove from the oven and let cool completely on a rack.
Reduce the oven temperature to 325°.
Beat egg yolks well until they have lightened in color, about 1 minute. Add condensed milk and 2 tablespoons heavy cream, and stir to incorporate. Add sour orange juice and zest, stir well.
Pour the filling into the crust and bake on the middle rack until the surface is quivery but set, like gelatin, 14-16 minutes. Transfer to a rack and cool for 30 minutes before refrigerating until firm, at least 4 hours.