Click for Cookbook LOGIN
"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Frozen Citrus Pie - Lime, Lemon, Pineapple or Orange Recipe

  Tried it? Rate this Recipe:


This recipe for Frozen Citrus Pie - Lime, Lemon, Pineapple or Orange, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marcia Harbarger


For the Pie Shell: Choose Saltine, Graham Cracker or Vanilla Wafer Crust
Saltine Cracker Crust (Preferred crust used in original recipe. Less sweet than others)
1 and cups crushed saltines
cup melted butter
2 tablespoons of sugar

Graham Cracker Crust:
1 and cups graham cracker crumbs (about 12 full cracker sheets)
⅓ cup granulated sugar - * You can also use brown sugar if you'd like
6 tablespoons butter melted

Vanilla Wafer Crust:
60 Nilla wafers
cup granulated sugar
⅓ cup butter melted

For the filling:
3 eggs
cup of sugar
16 oz. Cool Whip - THAWED
food coloring (to match the flavor that you've chosen)
⅓ cup juice ~ choose either lime juice, lemon juice, pineapple concentrate or orange juice

To make the Saltine Cracker shell:
Preheat oven to 350 degrees.
Crush the saltines in a plastic bag with a rolling pin. Mix crumbs with butter and sugar until combines. Pour into an 8 inch pie shell and press firmly in the bottom of the pan and up the sides.
Bake for 12 to 15 minutes, or until slightly browned. Cool completely.

To make the Graham Cracker pie shell:
Preheat oven to 350F.
In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined. Pour the graham cracker mixture into a 9 inch pie plate and press it firmly in the bottom of the pan and up the sides.
Bake for 9-10 minutes. Remove from oven and let cool completely.
If doing a no-bake recipe, rather than bake the crust, place the pie pan in the refrigerator to chill for 30 minutes (or in the freezer for 15 minutes) while you prepare the pie filling.

To make the Vanilla Wafer Shell:
Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside.
Place Nilla wafers in a food processor and pulse until only crumbs remain. (You can also crush in a large ziploc bag). Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
Press the crumbs firmly into the pie plate and up the sides.
Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.

For the filling:
Separate the eggs into two bowls. Beat egg whites until soft peaks appear. Beat in sugar gradually until mixture has stiff peaks. Change mixer to low speed. Beat in yolks, one at a time, at low speed until blended. Add citrus juice and food coloring. Fold in Cool Whip. Continue to fold until all white color has disappeared. Pour into cooled pie shell. Freeze.

Take pie out of freezer 15 minutes before serving to soften a bit.

Personal Notes:
Personal Notes:
This recipe is from an old Cool Whip ad in a Family Circle Magazine. It's a pretty looking pie and is especially good on a hot, summer day.
I found that the recipe made one pie shell but more than I needed of the filling. I poured a HEALTHY amount of the filling into the pie shell. I used the extra filling in smaller glass containers, crumbling graham cracker topping on the top, and served to my family as single serve "pudding-like" desserts.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!