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Microwave Orange Cream Pie

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Microwave Orange Cream Pie

Servings: Makes one (9-inch) pie


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


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: Edit

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