1. Make the orange curd: In a medium pot, whisk the orange juice concentrate, sugar, and egg yolks to combine. Heat over medium-low heat, stirring constantly with a silicone spatula until the mixture thickens enough to coat the spatula, 4 to 6 minutes. Stir in 4 tablespoons (57 grams) unsalted butter until melted and fully combined. 2. Strain the mixture into wide, shallow dish (like a casserole dish)—this will help it cool quickly. Cover directly with plastic wrap and chill until fully set, at least 45 minute. 3. When the curd is cool, make the crust: Preheat the oven to 350°F. In the bowl of a food processor, pulse the cereal until it forms fine crumbs. Add the melted butter and salt and pulse to combine. The mixture should hold together when pressed. 4. Press the crust evenly into the base and sides of a 9-inch pie plate. Bake until the crust is golden and appears set, 10 to 12 minutes. Cool completely. 5. When the curd is cool, make the filling. In a medium pot, bring the milk and salt to a simmer over medium heat. In a medium (heat-safe) bowl, whisk the sugar and cornstarch together to combine. Add the egg yolks to the sugar mixture and mix to combine. 6. Pour about a quarter of the warm milk into the egg yolk mixture in a slow, steady stream, whisking constantly to combine. Add the egg mixture to the pot. Reduce the heat to medium-low and stir constantly with a silicone spatula until the mixture comes to boil. (Look for a few large bubbles in the center of the pot.) Stir in 2 teaspoons of vanilla and mix until fully combined.
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