Orange Pie

From Andie Evans
Makes 6 servings

PIE
1 8-inch purchased graham cracker crust
1 14-oz. can sweetened condensed milk
1 egg
1/3 c. powdered sugar
2 Tbsp. AP flour
2 Tbsp. orange liqueur or orange juice
1 1/2 tsp. grated orange peel
1/4 tsp. orange extract

TOPPING
1 1/2 c. heavy whipping cream
1 1/2 Tbsp. sugar
1/4 tsp. orange extract

Heat oven to 375 degrees. Place crust on baking sheet; bake 10 minutes or until pale brown. Cool completely on wire rack. Reduce oven temperature to 350 degrees.

Whisk sweetened condensed milk and egg in medium bowl until blended. Whisk in all remaining pie ingredients until smooth. Pour into crust.

Bake at 350 degrees for 25 minutes or until filling is slightly puffed and set. Cool completely on wire rack (filling will settle slightly during cooling). Refrigerate 1 hour or until cold.

Beat all topping ingredients in large bowl at medium speed until firm peaks form; spread over pie. Refrigerate at least 3 hours or overnight. Store in refrigerator.