Lemon Cream Pie
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
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.