3/4 cup butter, softened
3/4 cup light brown sugar
1 (18 ounce) can frozen orange juice concentrate
1 (8 ounce) can frozen orange juice concentrate
1 1/2 cups white sugar
1 pint milk
1 teaspoon vanilla extract
1/2 cup chopped almonds
1/4 cup chopped walnuts
1/4 cup butter
6 fluid ounces orange sherbet
1 (9 inch) prepared graham cracker crust
Grease and flour two 9 inch springform pan wells.
In a medium bowl, cream together the butter, brown sugar and sugar until smooth. Beat in the orange juice concentrate, orange juice concentrate and white sugar. Combine milk, vanilla extract and chopped almonds. Mix thoroughly. Stir the milk mixture into the cream mixture, stirring just until. Fold in the 1/4 cup chopped walnuts.
Pour the orange sherbet into the prepared pans and pour over the top. Sprinkle with almonds. Cover tightly with 1/4 cup butter mixture. Refrigerate for at least two hours. The sherbet will thicken as it cools.
When the pie has cooled, flip the pie on its side to cool completely. Cut off top of pie and press into the pie crust, making sure to keep the piping. Place pie in oven preheated oven for about 10 minutes, or until a knife inserted into the center comes out clean. Remove from oven and leave dessert almost completely uncovered. Serve chilled or slice.