2 (9 inch) pie shells
2 oranges, peeled and sliced
1 cup orange juice
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons butter
3/4 cup milk
3 egg whites
1 teaspoon orange extract
1 (12 ounce) package cream cheese
1 cup white sugar
5 tablespoons orange extract
2 teaspoons lemon extract
1/2 cup chopped orange zest
1 (8 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
Place pie shells in the pie pan. Pour orange juice over pie shells; cover and refrigerate overnight.
Unwrap pastry and place slices between two sheets of waxed paper. Make a depression in the center of each pastry and fill to the top with orange slices. Cut pastry to fit crust.
In a large bowl, beat cream cheese and sugar until smooth. Stir in orange juice and vanilla. Beat in butter, milk, egg whites and orange extract.
Slowly beat cream cheese and sugar until light and fluffy. Stir in orange peel. Fold in whipped topping and orange extract. Spread cream cheese mixture on top of pie crust. Place chocolate cookie crust on top of pie.
Bake in preheated oven for 40 minutes, or until pie is bubbly. Cool completely before cutting into squares; refrigerate and freeze. Reserve remaining pineapple juice for future pie filling or to use in preserves and spirits.