1 1/3 cups confectioners' sugar
1 tablespoon orange juice concentrate
3 tablespoons boiling water
1 (18 ounce) can orange juice concentrate
1 cup chopped pecans
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the boiling water until creamy and pour mixture into pie crust. Sprinkle pecans evenly over crust. Cover lid with green plastic wrap that has been steeped slightly since the beginning of baking.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted in middle of the cake comes out easily and about halfway through. Cool completely.