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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A microwave makes preparing this tangy cream pie super easy. The refreshing bursts of citrus put sunshine into every bite.Kallee McCreery, Escondido, California Ingredients:
2/3 cup sugar |
3 tablespoons cornstarch |
2 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) |
topping: |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/4 teaspoon vanilla extract |
grated orange peel |
optional fruit toppings: mandarin oranges, sliced fresh strawberries and sliced kiwifruit |
Directions:
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 160°, 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 peel; top with fruit if desired. Yield: 8 servings.
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