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1
Preheat the oven to 350F.
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2
In the bowl of a mini food processor, chop the pecans until very fine and transfer to a 9-inch pie plate.
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3
Stir the sugar into the pecans and add the melted butter.
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4
Mix until the pecans are completely moistened.
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5
Press the nuts evenly into the pan with your fingers to create an even crust.
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6
Bake until the crust is golden, 6 to 8 minutes.
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7
Set aside to cool.
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8
(Pop it into the freezer or fridge to speed up this process.)
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9
When the crust is completely cool, make the filling.
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10
Mix the cream cheese together with the orange juice in a bowl until smooth.
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11
Open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture, and stir vigorously until well mixed.
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12
Pour the mixture into the chilled crust and spread it evenly with a spoon or spatula.
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13
Pour the heavy cream and remaining gelatin into a clean bowl.
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14
With an electric hand mixer, beat the cream until soft peaks form.
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15
Pour the cream over the cream cheese filling and spread it decoratively over the top.
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16
Sprinkle the orange zest over the pie and refrigerate for at least 2 hours.
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17
To serve, cut into 8 slices, plate, and garnish with a sprig of mint.
