Citrus Sour Cream Pie

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

• 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.
• 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.
• Fold in sour cream; pour filling into crust. Cover and chill for at least 4 hours or overnight.
• 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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.