Microwave Orange Cream Pie

• 1 12 cups gingersnap crumbs (28 cookies)
• 6 tablespoons margarine or 6 tablespoons butter, melted
• 14 ounces eagle brand sweetened condensed milk (Not Evaporated Milk)
• 14 cup frozen orange juice concentrate, thawed
• 2 egg yolks
• 2 teaspoons grated orange rind
• 8 ounces borden sour cream or 8 ounces meadow gold sour cream, at room temperature
• whipped topping

1. Combine crumbs and margarine; press firmly on bottom and up side to rim of microwavable pie plate.
2. Cook on 100% power (HIGH) 2 minutes, rotating plate after 1 minute.
3. Cool.
4. Meanwhile, in 2-quart glass measure, mix sweetened condensed milk, juice concentrate, egg yolks and rind; cook on 100% (HIGH) 3-4 minutes, stirring after 2 minutes.
5. Cool 10 minutes; stir in sour cream.
6. Pour into prepared crust.
7. Chill 3 hours or until set.
8. Spread with whipped topping; garnish as desired.
9. Refrigerate leftovers.

gingersnap crumbs, margarine, condensed milk, orange juice concentrate, egg yolks, orange rind, sour cream, topping

Taken from www.food.com/recipe/microwave-orange-cream-pie-452559 (may not work)