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Lemon Pineapple Pie

Author/Submitted by: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 , Shared by Carolyn Shaw 9-95.
Servings: 6
Categories: Desserts / Pies & Pastries

Ingredients:
1/2  cup  Coconut
1/2  cup  Water
3  tablespoons  Lemon juice
2  tablespoons  Sweetener
1  tablespoon  Vanilla
1/4  teaspoon  Lemon extract
1/4  teaspoon  Salt
1/3  cup  Cornstarch
2 1/2  cups  Pineapple juice
3/4  cup  Crushed pineapple, drained
    Pie shell, baked (optional)
    Coconut shreds
    Whipped topping

Directions:
BLEND smooth, 1-2 minutes, the coconut, water, lemon juice, sweetener, vanilla, lemon juice, salt and cornstarch. When smooth, add juice. Pour into saucepan. Lightly boil, 5-10 minutes, stirring, until thickened. Stir in drained pineapple. Pour into baked pie shell and chill or serve in custard dishes. Sprinkle coconut over top or serve with WHIPPED TOPPING or CREAMY LOW-CAL TOPPING.

Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.

Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.


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