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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