Orange Dream Pie

INGREDIENTS

1. 1 8-ounce package of Pepperidge Farm Chessmen Butter Cookies
2. 1/4 cup butter or margarine, melted
3. 1 8-ounce package cream cheese, softened
4. 1/3 cup powdered sugar
5. 1 teaspoon vanilla extract
6. 1 12-ounce container frozen whipped topping, thawed and divided
7. 1 1/4 or so cups of orange curd (see recipe below)
8. 2 teaspoons grated orange rind
9. 2 tablespoons fresh orange juice

INSTRUCTIONS

1. Stir together cookie crumbs and butter; press evenly in bottom and up sides of a 9-inch pieplate.
   Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.
2. Beat cheese and powdered sugar at medium speed with an electric mixer until smooth. Stir in vanilla extract until blended; fold in 2 cups whipped topping. Spread cream cheese mixture evenly into prepared crust.
3. Stir together curd, rind, juice, and 2 tablespoons whipped topping. Spread evenly over cheese mixture; cover and chill 2 hours or until set. Garnish, if desired.

Orange Curd

1. 3 large eggs
2. 2 large egg yolks
3. 1/2 cup sugar
4. 1/4 cup fresh orange juice
5. 2 tablespoons fresh lemon juice
6. 2 teaspoons finely grated orange zest
7. 2 teaspoons finely grated lemon zest
8. 1 stick (4 ounces) cold unsalted butter, cut into tablespoons

Directions

1. In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests.
2. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes;
   do not let it boil.
3. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic.
4. Refrigerate the curd overnight; it can be refrigerated for up to 1 week.
   Makes about 1 2/3 cups