1 (9 inch) prepared graham cracker crust
3 cookies, chopped
1/2 cup butter
1/2 cup orange juice
1 3/4 cups milk
1 (8 ounce) can cream-style orange juice
1 tablespoon lemon juice
1 tablespoon orange zest
1 tablespoon lemon zest
1/2 cup boiling water
1 egg
1 tablespoon crushed lemon zest
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons lemon zest
1/4 teaspoon cinnamon optional
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan. Reserve 1/2 cup lemon juice, and refrigerate orange juice.
In a large saucepan, melt butter and orange juice together. Mix milk and orange juice in with the lemon juice, then mix in lemon zest and orange zest. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; blend in cream-style orange juice, lemon juice, orange zest and lemon zest. Add boiling water and egg, mixing well. Stir just until mixture is thickened. Return to medium heat and cook, stirring constantly, for 4 to 5 minutes. Remove from heat and stir in crushed lemon zest, orange zest, lemon zest and cinnamon. Pour into prepared crust.
Bake in the preheated oven for 50 minutes, or until centers of the crust are lightly browned. Reduce temperature to 375 degrees F (190 degrees C). Cool completely before pressing down firm.