1 1/2 tablespoons butter
1 cup orange juice
1 1/2 tablespoons lemon juice
1 cup orange juice
2 eggs
2 1/2 cups milk
1 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9 inch pie pan.
In a large saucepan, combine orange juice, lemon juice, orange juice, orange juice and lemon juice. Bring to a heat and allow to heat through. Remove from heat and allow to cool.
Beat cream cheese, butter and sugar together. Stir egg white into cream cheese mixture, and fold in orange juice and lemon juice. Transfer to prepared pan.
Pour orange cream into prepared pan. Pour orange cream over cream cheese mixture. Chill for at least 2 hours or overnight. Spread orange cream cream pie over cream cheese mixture. Chill until serving. Frost with pie filling and chill pie topping before cutting into 4 squares.
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