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Orange: Orange Swirl Yogurt Pie

Source of Recipe

Nancy Zimmerman


List of Ingredients

1/4 cup sugar
4 teaspoons cornstarch
6 ounces orange juice concentrate, thawed
1/3 cup water
2 tablespoons butter
1 tablespoon grated orange peel
6 cups frozen vanilla yogurt, divided

CRUST:
1 1/4 cups crushed gingersnaps
1/3 cup butter, melted


Recipe

In a small saucepan, combine the sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange peel. Cool to room temperature, stirring several times. Soften 4 cups of frozen yogurt.

Combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce. Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months. Yield: 6-8 servings.