Step 1

Preheat oven to 350°F.

Step 2

In the bowl of a food processor, pulse the animal crackers, granulated sugar and salt into fine crumbs. Add butter and pulse until well combined.

Step 3

Press mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a glass or measuring cup.

Step 4

Bake until lightly golden, about 10 minutes. Set on a wire rack to cool while you make the filling:

Step 5

Zest the orange and the lemon and set aside, keeping zests separate.

Step 6

Juice both the lemon and the orange, again keeping juice separate. Set aside.

Step 7

To a large bowl, add egg yolks, sugar, and 1 heaping teaspoon each of the lemon and orange zest. Beat with an electric mixer until pale and fluffy, about 5 minutes. Add condensed milk and cream and beat until thick, about 3 minutes.

Step 8

Add 1/4 cup orange juice and 1/4 cup lemon juice and mix until combined.

Step 9

Pour filling into crust and bake until jiggly but set, 14-16 minutes. Let cool on a wire rack 30 minutes before chilling in refrigerator until firm, at least 4 hours.

Step 10

Top with whipped cream and serve. Enjoy!