- 1 1/ 2 cups finely crushed graham crackers
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 6 large egg yolks
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 small lemon, zested and juiced
- 1 small lime, zested and juiced
- 3/ 4 cup orange juice
- 1 teaspoon vanilla extract
- 1/ 2 cup unsalted butter, cold and cubed
- 3/ 4 cup full fat sour cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Preheat the oven to 325ºF. In a pie pan, combine the graham crackers and salt, then drizzle with the melted butter and toss with a fork until moistened. Press the crumbs firmly against the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
In a bowl, whisk together the egg yolks, sugar and corn starch until smooth and lightened in color, about 2 minutes.
Whisk in lemon, lime and orange juice, zests and vanilla into the egg mixture. Pour into a saucepan.
Cook over medium heat, stirring constantly with a whisk for about 7-10 minutes, until the mixture bubbles and thickens into the consistency of warm pudding; boil for 1 minute, continue to whisk until very thick.
Remove from the heat and whisk in the cold butter, one piece at a time, until melted and smooth. Cover with plastic wrap and refrigerate for two hours, then whisk in the sour cream.
Spread the filling into the cooled graham cracker crust. Cover and chill for at least 4-6 hours, or preferably overnight, until set.
Whip the heavy cream and powdered sugar with an electric mixer until thick; spread or pipe over the filling and garnish with the citrus fruit slices.