Orange Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 2 navel oranges, divided
• 4 egg yolks
• 1 cup sugar
• 4-1/2 tsp. cornstarch
• 2/3 cup milk
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350F.
2. Line 9-inch pie plate with pie crust as directed on package for one-crust pie.
3. Bake 12 to 14 min.
4. or just until edge begins to brown; cool.
5. Meanwhile, zest and juice 1 orange.
6. Beat egg yolks and sugar in small bowl with mixer 5 min.
7. or until thickened and lemon colored.
8. Add cornstarch, milk, orange zest and juice; beat until blended.
9. Pour into saucepan; cook on medium-low heat 10 min.
10. or until thickened, stirring constantly.
11. Pour into crust.
12. Bake 30 min.
13. ; cool completely.
14. Refrigerate 4 hours or until firm.
15. Cut remaining orange into very thin slices.
16. Top pie with COOL WHIP and orange slices.

ready, oranges, egg yolks, sugar, cornstarch, milk

Taken from www.kraftrecipes.com/recipes/orange-pie-74173.aspx (may not work)