Lemon Custard Pie

(from Kitchenette’s recipe box)

stole from Cavell :)

Source: From "The Total Vegetarian Cookbook" by Barbara Watson

Ingredients

  • 20 ounce can crushed pineapple in juice
  • 1 tablespoon fresh lemon zest
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 cup raw cashews, rinsed
  • 6 tablespoons honey
  • 6 tablespoons cornstarch
  • 6 tablespoons fresh lemon juice
  • 1/16 teaspoon tumeric
  • 1 pie crust

Directions

  1. In blender, blend pineapple, water, and lemon zest until smooth. Some fibers will still be visible.

  2. Add remaining ingredients and continue blending.

  3. Cook mixture in a saucepan over medium saucepan over medium heat until thick.

  4. Pour into baked pie shell and chill until set.

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