Orange Cream Pie

• 1 graham cracker pie crust
• 14 ounces sweetened condensed milk
• 4 egg yolks
• 1/4 cup plus 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons thawed orange juice concentrate
• 1 teaspoon grated orange zest
• 3/4 cup heavy cream
• 1 tablespoon sugar
• 1/8 teaspoon vanilla extract

1. Preheat oven to 350u0b0F Place the prepared crust on a baking sheet and set aside.
2. In a mixing bowl, whisk the condensed milk with the egg tolks until well blended. Whisk in the lemon juice, orange juice, and orange zest until combined. Pour the filling into the crust.
3. Bake for 10 to 15 minutes, just until custard is hot. Let cool slightly, then cover and refrigerate until completely chilled.
4. Shortly before serving, place the heavy cream, suagr, and vanilla in a mixing bowl and whip with an electric mixer on high until moderately stiff. Top each piece of pie with a dollop of whipped cream.

graham cracker pie crust, condensed milk, egg yolks, fresh squeezed lemon juice, orange juice, orange zest, heavy cream, sugar, vanilla

Taken from www.food.com/recipe/orange-cream-pie-466221 (may not work)