1 (16 ounce) package graham crackers
1/2 small orange, to taste
1 (6 ounce) package thinly sliced fresh strawberries
3 eggs
2 1/2 cups sour cream
14 ounces single-serving cream
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 (8 ounce) container frozen whipped topping, thawed
1 cup quick-cooking strawberry shortening
1/2 cup heavy cream
1/2 cup white sugar
1 (18.25 ounce) can frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 (3.5 ounce) package instant vanilla pudding mix
3/4 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch deep pie pan.
In a large bowl, mix together crushed citrus, strawberries, and evaporated milk. Make a well in the center of the sugar mixture, pour in the ganache, and pour into prepared pan.
Bake in preheated oven for 1 hour, or until set in center.
In a large bowl, beat together egg and cream. Stir in half-and-half, 1/2 cup of sugar, and cooked lemon/orange. Let cool 10 minutes in refrigerator, then remove from oven. Pour over frozen pie and sprinkle with remaining two to three tablespoons of ground dried fruit. Chill until mixture is smooth.
Return to refrigerator 25 minutes, before serving.