Microwave Orange Cream Pie

Microwave Orange Cream Pie
Servings: Makes one (9-inch) pie
Ingredients
1 1/2 cups gingersnap cookie crumbs (about 28 cookies)
6 tablespoons butter or margarine, melted
1 (14-ounce) can EAGLE BRAND� Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup frozen orange juice concentrate, thawed
2 egg yolks
2 teaspoons grated orange rind
1 (8-ounce) container sour cream, at room temperature
Whipped topping
Instructions
Combine gingersnap crumbs and butter; press firmly on bottom and up side 
to rim of microwaveable pie plate. Cook on HIGH (100% power) 2 minutes, 
rotating plate after 1 minutes. Cool.
In 2-quart glass measure, mix EAGLE BRAND�, orange juice, egg yolks and 
rind; cook on HIGH (100% power) 2 to 3 minutes; stirring after 2 
minutes. Cool 15 minutes; stir in sour cream.
Pour into prepared crust. Chill 3 hours or until set. Before serving 
spread whipped topping over pie; garnish as desired. Store leftovers 
covered in refrigerator.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes