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Lemon Cream Pie

Ingredients:

¼ cup cornstarch

½ cup orange juice

1½ cups pineapple juice

1 cup coconut milk (½ can)*

¼ cup honey

2 tablespoons lemon juice

⅛ teaspoon lemon extract

¼ teaspoon salt

1 baked Crumble Nut Crust

Directions:

In a medium saucepan, place the cornstarch and ½ cup orange juice. Stir together until dissolved.

Add the remaining ingredients and bring to a boil while stirring constantly until thickened.

Remove from heat and pour into baked Crumble Nut Crust. Refrigerate several hours to chill.

Optional: After chilling, add whipped topping if desired.

*Coconut milk can be replaced with ½ cup cashew nuts or 10½-ounce box or ¾ cup organic, non-GMO soft tofu. If cashews or tofu are used, you will need to use a blender. Add more pineapple juice if needed to make 3¼ cups total mixture.

Variation: Key Lime

Instead of lemon juice, use juice and grated peel of one large or two small limes and add about 6 drops of green food coloring.

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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