1 (6 ounce) can or bottle orange juice concentrate
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (8 ounce) can sliced pecans
1 1/2 cups whipping cream
6 egg yolks
In a medium bowl, mix orange juice concentrate, cream cheese, pecans and whipped cream. Beat thoroughly. Pour mixture into pie shell and refrigerate for at least 2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place cream cheese mixture over pie crust in layers. Bake 5 to 7 minutes or until light golden brown. Cool 15 minutes before filling. Cool completely before cutting and serving.