Go Back
Demetra Overton

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
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

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