Creamy Citrus Pie

• 1 refrigerated pie crust
• 2 cans (14 ounces each) sweetened condensed milk
• 3 egg yolks
• 3/4 cup orange juice concentrate, thawed
• 1/4 cup plus 2 tablespoons freshly squeezed lime juice (about 3 limes depending on size)
• 2 teaspoons orange zest

1. Make pie crust according to directions. Usually, two pie crusts come in one box of refrigerated dough. You will only need one crust for this pie. Follow the directions to thaw the dough, place it in the pie plate, and bake according to the “bake shell” or “empty shell” directions. Typically bake time is around 10-12 minutes until light golden brown.
2. Set pie crust aside until ready to use. Set oven temperature to 350°F.  
3. In a mixing bowl, beat egg yolks with a whisk until light lemon color.
4. Add in both cans of milk and blend until combined.
5. Gradually add in lime juice, orange juice concentrate, and zest until well mixed.
6. Pour filling into pie shell. Bake for 15-20 minutes.
7. Cool pie at room temperature and then chill for at least 4 hours. Chilling overnight is best.
8. Top pie with whipped cream, meringue, or whipped topping and serve.

Makes one 9-inch pie