Lemon Custard Pie

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Lemon Custard Pie

Source: Tastefully Vegan

 

3/4 cup pineapple chunks

1/2 cup water

1/2 cup raw cashews, rinsed

1/2 cup Minute® Tapioca

1/4 cup Welce's white grape/peach (frozen) 100% juice concentrate

1/4 cup soy milk powder (Better Than Milk, lite)

3 Tbsp. fresh lemon juice

2 cups pineapple juice

1/3 cup fructose

1 tsp. vanilla, natural

1/4 tsp. lemon zest

1/8 tsp. salt

pinch of turmeric

 

In a blender, combine pineapple chunks, water, cashews, tapioca,juice

concentrate, milk powder, and lemon juice. Process on high speed until

smooth and creamy. Add remaining ingredients and blend again until well

mixed. Pour mixture into a heavy non-stick sauce pan or double boiler pan

and bring to a boil stirring constantly. Reduce heat slightly and simmer

until thick and tapioca dissolves. Cool 5 minutes. Pour into a 9-inch

pre-baked pie shell. Refrigerate until set, about 6 hours. Garnish with

lightly toasted coconut before serving if desired.

 

Yield: 9 inch pie

 

*See recipe archives for pie shell options