On a lightly floured surface, roll dough into an 11-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick bottom and sides of dough with a fork. Bake until golden brown, about 10 minutes. Let cool completely on a wire rack.
In a large saucepan, heat apricot nectar, granulated sugar, orange juice, cornstarch, lime juice, and eggs over medium heat, whisking constantly. Bring to a boil, and whisk until thickened. Remove from heat, and stir in butter and zest.
Pour mixture into a stainless steel bowl; place in a larger bowl filled with ice, and let stand, stirring frequently, until mixture reaches room temperature. Spoon apricot mixture into prepared crust. Cover and refrigerate until firm, about 8 hours.
In a large bowl, beat cream with a mixer at high speed until soft peaks form. Add confectioners’ sugar, beating until stiff peaks form. Spoon whipped cream onto pie. Garnish with orange zest, if desired. Serve immediately.
Notes
Note: When cooking the custard mixture, be careful not to let it get too hot or the eggs will cook. If eggs start to curdle, you can strain the mixture.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/apricot-orange-cream-pie-recipe/