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Chunky Lemon Pineapple Cream Pie
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Chunky Lemon Pineapple Cream Pie

 

  • 3 organic lemons
  • 1 c. Agave
  • 1 c. pineapple juice
  • 1/3 c. cornstarch
  • 1/2 c. water
  • 2 1/2 tbsp. fresh lemon juice
  • 1 tbsp. orange juice concentrate
  • 1 tbsp. pineapple juice concentrate
  • 1 recipe of Coconut Whipped Topping
  • 1 baked Crumb Pie Crust

 

NOTE: This recipe takes 24 hours of prep time to soak lemon chunks. Serve with Coconut Whip.

  1. Quarter lemons lengthwise. Thinly slice quartered lemons, discarding ends pieces that are just peel.
  2. Put slices in a medium bowl with agave nectar. Toss to combine and let sit 24 hours at room temperature. Stir occasionally.
  3. Drain juice from soaking lemons. Add to pineapple juice. You need 2 cups juice liquid, so add a little water if necessary to make the 2 cups.
  4. Place juices in a medium saucepan.
  5. Dissolve cornstarch in 1/2 cup water and add to juice.
  6. Bring to a boil, stirring until thickened and clear.
  7. Remove from heat. Add remaining ingredients including reserved lemon pieces.
  8. Cool slightly before pouring into crust.
  9. Refrigerate until firm.

Serves 8.