Citrus Punch Pie with Gluten Free Crust
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
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