Earl Grey Whipped Cream:

1. Place two earl grey tea bags in a mason jar. Heat the whipped cream in a small sauce pan until hot. Transfer the hot cream to the mason jar—pouring over the tea bags. Let the tea steep for 5 minutes. Press the tea bags, straining the excess cream and flavor. Cover with the lid and place in fridge to cool.
2. Once the whipped cream is cool, add the earl grey infused cream and powdered sugar to the bowl of a stand mixer. Using the risk attachment, whisk on high until fluffy and stiff peaks form. Whisk in the vanilla flavor until combined. Place in the fridge for later.

Graham Cracker Crust:

1. Preheat oven to 350°F. Combine crushed graham crackers 2 tbsp sugar, brown sugar and melted butter in a bowl. Mix until well blended.
2. Press the graham cracker mixture into the bottom of the pie pan. Bake for 10-12 minutes. Allow the pie crust to cool as you make the filling and whipped cream.

Citrus Cream Pie Filling:

1. Add 1/4 cup of cold water to a small bowl. Sprinkle the gelatin over the water and let it stand for 5 minutes. In a medium mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Next, microwave the gelatin for 10 seconds and beat into the cream cheese mixture. Beat in the heavy cream, vanilla, orange juice, orange zest and salt into the mixture.
2. Transfer the filling to the pie crust and let it chill in the fridge for 3 hours. After the filling has solidified, top with the earl grey whipped cream. Add crushed pistachios on top of the whipped cream. Serve and enjoy!