Frozen Orange Swirl Pie

A snappy gingersnap crust complements the flavor of the ice-cream pie.

Orange sauce:
1/4 cup sugar
4 teaspoons cornstarch
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1/3 cup water
2 tablespoons margarine or butter, cut up
1 tablespoon finely shredded Florida Orange Peel

Crust:
1 1/4 cups finely crushed gingersnaps
1/3 cup margarine or butter, melted

Pie filling:
6 cups vanilla frozen yogurt or low-fat or light vanilla ice cream
Fresh mint sprigs (optional)

For orange sauce:
In a medium saucepan combine sugar and cornstarch; stir in thawed orange juice concentrate and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in the 2 tablespoons margarine or butter and orange peel. Cover and cool completely.

For crust:
In a medium bowl combine crushed gingersnaps and the 1/3 cup melted margarine. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or until firm.

To fill pie:
Place 4 cups of the frozen yogurt or ice cream into a chilled bowl. Using a wooden spoon to stir the yogurt to soften slightly. Spoon the softened yogurt into the crumb crust.

Drizzle half of the cool orange sauce over the yogurt. Swirl sauce into the yogurt with a knife or narrow metal spatula.

Remove remaining 2 cups of frozen yogurt from the freezer. Make small scoops of yogurt with a small ice-cream dipper and arrange over pie. (Or, use a spoon to make small scoops of yogurt.) Do not smooth top evenly.

Drizzle the remaining orange sauce over all.

Cover and freeze at least 8 hours before serving. If desired, garnish with mint springs.

Makes 8 servings
Source: Sealdsweet