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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
Prep Time 35 mins
Cook Time 40 mins
Total Time 1 hr 15 mins
Servings 8 servings


  • 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


  • 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