Citrus Sour Cream Pie

• 2/3 cup sugar
• 3 tablespoons cornstarch
• 2 large egg yolks, beaten
• 3/4 cup orange juice
• 2/3 cup 2% milk
• 2 tablespoons lemon juice
• 1 cup sour cream
• 1 graham cracker crust (9 inches)
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon vanilla extract
• Grated orange zest
• Optional fruit toppings: mandarin oranges, sliced fresh strawberries and sliced kiwifruit

1. In a large microwave-safe bowl, combine sugar and cornstarch. In a small bowl, combine the egg yolks, orange juice, milk and lemon juice; stir into sugar mixture until smooth.
2. Microwave on high for 5-7 minutes or just until mixture reaches 160u0b0, stirring every minute. Cool to room temperature; press plastic wrap onto surface of custard. Refrigerate until chilled.
3. Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight.
4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie. Sprinkle with orange zest; top with fruit if desired.

sugar, cornstarch, egg yolks, orange juice, milk, lemon juice, sour cream, graham cracker crust, heavy whipping cream, sugar, vanilla, orange zest, mandarin oranges

Taken from www.tasteofhome.com/recipes/citrus-sour-cream-pie/ (may not work)