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

Directions

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.