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Double the Citrus Smoothie Pie

Recipe By: Carol Socier
Year Submitted: 2015
Winner Third Place


1 package lemon filled Oreo Sandwich cookies (30-32 cookies)
1 T powdered lemonade mix
4 T unsalted butter, melted

8 ounces cream cheese, softened
1 package orange smoothie mix
½ cup lots of pulp orange juice (Tropicana)
1 cup heavy whipping cream

1 cup sugar
5 T cornstarch
½ tsp salt
1 3/4 cups lots of pulp orange juice (Tropicana)
4 egg yolks
½ cup fresh squeezed lemon juice
2 T butter
1 tsp grated lemon peel
1 tsp grated orange peel


Place cookies and lemonade mix in food processor. Pulse until finely ground. Transfer to bowl. Mix in melted butter, tossing until evenly mixed and crumbly. Spread evenly across bottom and sides of 9-inch pie pan. Bake 5 minutes in 350°F oven. Cool before filling.

Beat the cream cheese and smoothie mix in a large bowl until smooth. Add orange juice, mixing well. Whip cream until peaks form. Fold into cream cheese mixture. Spread half of mixture over bottom of cooled pie crust. Use other half of mixture for garnish.

In a large saucepan, mix sugar, cornstarch and salt. Whisk in orange juice. Cook and stir over medium-high heat until thickened. Cook and stir 2 minutes longer. In small bowl, whisk a small amount into beaten egg yolks. Return all to pan. Bring mixture back to a gentle boil and cook and stir for 2 more minutes. Remove from heat. Gently stir in lemon juice, butter and lemon and orange peel. Spoon over cream cheese layer and refrigerate until cool. Pipe or spread remaining cream cheese mixture over top. Garnish as desired. Serves 8.