Citrus Dream Pie

Methods/steps

For crust, prepare (see Classic Crisco Pie Crust recipe) adding sesame seed to flour mixture. Bake and cool completely.
For lemon-orange butter filling, combine 1-1/2 cups sugar, flour, cornstarch and salt in medium saucepan. Stir orange juice and 1/4 cup water into sugar mixture gradually. Cook and stir on medium heat until mixture comes to a boil. Reduce heat to low. Cook and stir 8 minutes. Stir 1/2 cup hot filling into egg yolks slowly. Mix well. Return mixture to saucepan. Cook and stir on medium heat until mixture comes to a boil. Reduce heat to low. Cook and stir 4 minutes. Remove from heat. Add butter. Stir well. Add lemon peel, orange peel and lemon juice. Stir until blended. Cool.
For lime cream filling, sprinkle gelatin over 1/4 cup water in small bowl. Beat egg yolks lightly in small saucepan. Stir in 3/4 cup sugar gradually. Add remaining 1/2 cup water gradually. Stir well. Cook and stir on medium heat 5 minutes. Remove from heat. Add gelatin mixture, stirring until dissolved. Cool 2 to 3 minutes.
Beat cream cheese at medium speed of electric mixer until light and fluffy. Add slightly cooled gelatin mixture gradually. Beat at low speed until blended. Stir in lime peel and lime juice. Place in freezer 1 hour to set filling.
To assemble pie, spread half of lemon-orange butter filling in bottom of baked pie crust. Spoon lime cream filling over lemon-orange butter filling. Place in freezer 1 hour. Drop teaspoonfuls of remaining lemon-orange butter filling over lime filling, reserving 1/2 cup for garnish, if desired. Spread gently to cover.
For garnish, spread whipped cream carefully over top. Use reserved lemon-orange butter filling to pipe lattice strips across top, if desired. Refrigerate several hours or until firm.