2 tablespoons orange juice
1 cup milk
3 eggs
2 tablespoons butter, softened
1 tablespoon orange juice
1 1/4 cups white sugar
2 tablespoons margarine
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1 (9 inch) pie crust
2 steaming pots of boiling water
1 3/4 cups orange juice
1 cup lemon juice
1 teaspoon lemon zest
2 teaspoons orange zest
Combine orange juice, milk, eggs, butter and orange juice in small bowl. Beat at medium speed until blended. Gradually add margarine mixture into mixture at high speed to form a dense ice cream. Beat at medium speed for 1 minute, stirring constantly, to form a stiff dough. Let cool completely.
Frost and frost pie crust.
Beat butter mixture with lemon juice, lemon zest, orange zest and orange zest in small bowl until stiff; gently fold into cream cheese mixture. Refrigerate pie until serving.