Microwave Orange Cream Pie

Ingredients                                                           (9-inch pie)
  • 1 1/2 cups gingersnap cookie crumbs (about 28 cookies)
  • 6 tablespoons margarine or butter, melted
  • 1 (14-ounce) can sweetened condensed milk (Not evaporated milk)
  • 1/4 cup frozen orange juice concentrated, thawed
  • 2 egg yolks
  • 2 teaspoons grated orange rind
  • 1 (8-ounce) container sour cream, at room temperature
  • Whipped topping
Combine crumbs and margarine; press firmly on bottom and up side to rim of microwavable pie plate. Cook on 100% power (high) 2 minutes, rotating plate after 1-minute. Cool. Meanwhile, in 2-quart glass measure, mix sweetened condensed milk, juice concentrated , egg yolks and rind; cook on 100% power (high) 3 to 4 minutes, stirring after 2 minutes. Cool 10 minutes; stir in sour cream. Pour into prepared crust. Chill 3 hours or until set. Spread with whipped topping; garnish as desired. Refrigerate leftovers.

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