Directions

1. Preheat your oven to 230°F (110°C).
2. In a large mixing bowl, stir together graham cracker crumbs and melted butter until well combined. Transfer the mixture to a 9-inch pie plate and press it into an even layer along the bottom and sides.
3. Place the pie plate on a rimmed baking sheet and bake until golden brown, about 10 to 12 minutes.Transfer to a wire rack to cool.
4. Halve the orange and squeeze juice from one half to yield 60ml(¼ cup) . If needed, squeeze additional juice from the other half. Reserve the squeezed halves for zesting later.
5. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until pale and fluffy, about 5 minutes. Turn the mixer to low and gradually add condensed milk, scraping the sides as needed. Whisk in tamarind paste and orange juice until just combined. Add the lemon or lime juice and salt, whisking briefly to incorporate.
6. Pour the filling into the cooled crust and smooth the top. Return the pie to the oven and bake until the filling is just set, about 15 to 20 minutes.
7. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours or up to 1 day.
8. To serve, I use store-bought whipped cream and zest the orange on top.