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Microwave Orange Cream Pie

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“This came from Favorite Recipes Great American Pies. I have not tried this, just posting for safe keeping.”
READY IN:
20mins
SERVES:
8-10
YIELD:
1 9-inch pie
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. 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.
  2. 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. 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.

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