Guest guest Posted August 26, 1999 Report Share Posted August 26, 1999 This is another almost-vegan recipe that calls for honey. I haven't made this one in a while, so I cannot remember if I substituted with maple syrup or Fruit Source. I know it came out great, and I'm guessing that I did do the substituting, since we used to use no honey at all for a long time. I haven't made this in a while, even though it's delicious, because no one else in my immediate family really likes lemon pie. If I have time to make only one or two pies for Thanksgiving or some other special occasion, I usually make something everyone likes. But this *is* good, and I'm sending it because it's the only recipe like it I've ever seen. (Not that I've seen every recipe. <G>) Deanne ========================== * Exported from MasterCook * Lemon Pie Filling Recipe By : The Real Food Cookbook by Jurea L. Dawson Serving Size : 8 Preparation Time :0:00 Categories : Desserts Pies Pudding Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 46-ounce can pineapple juice (unsweetened) 1/2 cup lemon juice 1/2 teaspoon lemon extract 1 cup honey 1 teaspoon vanilla extract -- optional 1/2 cup corn starch 1/2 cup water Cook all ingredients in a pot (except cornstarch and water). Bring to a rapid boil. Mix cornstarch and water together in a bowl, then pour into the pot with the liquid ingredients while stirring constantly to prevent lumps. (I use a wire whisk.) Cook until thick. Pour into a baked pie shell. Cool, then top with tofu cream, fresh fruit, and coconut. Refrigerate. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.