Citrus Pie


Recipe courtesy of  Louisiana Kitchen & Culture

Serves 8

  • 2 cups vanilla wafer crumbs, about 60 wafers
  • 1/3 cup butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 3/4 cup fresh citrus juice with pulp, frozen, then defrosted to slushy consistency
  • 1 cup (1/2 pt.) heavy cream, whipped

Citrus Pie

Citrus Pie

Click image to enlarge


Combine wafer crumbs and butter; press firmly into bottom and up side to rim of 9-inch pie plate. Chill. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk and citrus slush until smooth. Fold in whipped cream. Pour into crust. Chill or freeze 2 hours or until set. If frozen, remove from freezer 5-10 minutes before slicing. Garnish with citrus sections and additional whipped cream if desired.

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<p>Do you use orange juice concentrate or do you use already prepared orange juice and freeze it? It is not clear on this written recipe.</p>

<p>squeeze fresh citrus. discard the seeds but keep the pulp and add it back to the juice. freeze until slushy or freeze until solid and defrost until slushy.</p>