Citrus Punch Pie with Gluten Free Crust

Citrus Punch Pie with Gluten Free Crust

Citrus Punch Pie with Gluten Free Crust

This citrus punch pie is a great way to use all of that fresh fruit that is coming into season right now. I love the sweet/tart flavor or this bright and juicy citrus pie.

WATCH THE STEP BY STEP VIDEO

Start by making a cookie crust. I used gluten free vanilla sandwich cookies but you can make this with any vanilla or golden sandwich cookie you like, gluten free or not. Bake the pie crust at 350 degrees until its golden brown.

Fresh squeezed grapefruit, oranges, limes, lemons and clementines combine to make a sweet/tart pie filling.

Condensed milk brings the sweetness and creamy texture to this party while eggs make things silky and hold it all together. Lower the oven temperature to 300 degrees and bake the pie until it jiggles a bit in the center.

Citrus Punch Pie with Gluten Free Crust

Demetra Overton

I used a deep dish pie plate You can use regular sandwich cookies if you don't need the pie to be gluten free For the juice I use 1 pink <g class="gr_ gr_39 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="39" data-gr-id="39">grapefruti</g>, 2 lemons, 2 limes.3 oranges

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8 servings

Ingredients

  

• 27 vanilla sandwich cookies
• 5 tablespoons of unsalted butter
• 2 cans of sweetened condensed milk
• 4 whole eggs
• 1 and 1/2 cups of freshly squeezed citrus juice

Instructions

 

• Preheat the oven to 350 degrees
• Melt the butter
• Grind the sandwich cookies, add the melted butter and stir together
• Press the cookie crumbs into the pie plate
• Bake the crust for 12-15 minutes until the crust has browned
• Remove the crust from the oven and let it cool for 15 minutes or so
• Lower the oven temperature to 300 degrees
• Beat the eggs and combine them with the sweetened condensed milk and citrus juice
• Pour the filling into the pie crust and bake the pie for 40 minutes
• The pie should still jiggle a bit in the center
• Let the pie cool to room temperature then chill it for 6 hours or overnight
• Garnish with sweetened whipped cream and citrus slices