Microwave Orange Cream Pie

Name: Microwave Orange Cream Pie
Ingredients: 1 12 cups gingersnap crumbs (28 cookies); 6 tablespoons margarine or 6 tablespoons butter, melted; 14 ounces eagle brand sweetened condensed milk (Not Evaporated Milk); 14 cup frozen orange juice concentrate, thawed; 2 egg yolks; 2 teaspoons grated orange rind; 8 ounces borden sour cream or 8 ounces meadow gold sour cream, at room temperature; whipped topping

8 ingredients

9 steps

Ingredients

1 12 cups gingersnap crumbs (28 cookies)
6 tablespoons margarine or 6 tablespoons butter, melted
14 ounces eagle brand sweetened condensed milk (Not Evaporated Milk)
14 cup frozen orange juice concentrate, thawed
2 egg yolks
2 teaspoons grated orange rind
8 ounces borden sour cream or 8 ounces meadow gold sour cream, at room temperature
whipped topping

Directions

1

Combine crumbs and margarine; press firmly on bottom and up side to rim of microwavable pie plate.
2

Cook on 100% power (HIGH) 2 minutes, rotating plate after 1 minute.
3

Cool.
4

Meanwhile, in 2-quart glass measure, mix sweetened condensed milk, juice concentrate, egg yolks and rind; cook on 100% (HIGH) 3-4 minutes, stirring after 2 minutes.
5

Cool 10 minutes; stir in sour cream.
6

Pour into prepared crust.
7

Chill 3 hours or until set.
8

Spread with whipped topping; garnish as desired.
9

Refrigerate leftovers.