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 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 15 minutes mins
- 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