Ingredients
Crust
1.5 cups of graham cracker crumbs. About 9 full sheets of graham crackers crushed in a food processor or in a zip-top bag with a rolling pin. Packaged crumbs work as well.
5 tablespoons of salted butter or 5 tablespoons of unsalted butter with 1/8th tsp. of salt
Filling
4.4 oz Lindt white chocolate (Divided use)
1 cup whipping cream- (Divided use)
1 8 oz Philadelphia cream cheese- softened
1/2 cup granulated sugar
1 large egg
2 tsp orange zest
1/3 cup Craisins
2 tbsp Cointreau or lemon lime pop.
1/3 cup walnut pieces lightly toasted
Pinch of salt
Directions
Crust
Melt butter and cool. Mix with crumbs until well combined. Press onto bottom and sides of 9” pie plate. Make sure crumbs compacted. Alternate pan will be a 9 or 10 inch tart pan with a removable bottom. Press crumbs onto bottom and sides of tart pan.
Filling
Prepare crust as directed. Lightly toast walnuts in a dry saute pan over med heat until fragrant. Let cool.
Melt 3 oz white chocolate in a bowl over a pan of simmering water. Let cool. Combine Craisins and either Cointreau or lemon lime pop and microwave for 20-30 seconds to plump up fruit. Drain well and pat dry with paper towel.
Beat cream cheese, sugar, salt and whipping cream until fluffy. Beat egg into cream cheese mixture until well mixed and fluffy. Stir in melted white chocolate and orange zest. Pour into prepared crust. Sprinkle Craisins and walnuts over filling.
Bake at 350°F for 30 minutes until set. Cool on wire rack. Whip remaining whipping cream with powdered sugar to taste. Decorate pie as desired with whipped cream and the remaining 1.4 oz white chocolate – chopped or grated.