Title: Lemon Pineapple Pie - Joann Rachor
Categories: Vegetarian
Yield: 1 Servings

1/2	c	Coconut or cashews
1/2	c	Water
3	tb	Lemon juice
2	tb	SWEETENER
1	ts	Vanilla
1/4	ts	Lemon extract
1/4	ts	Salt
1/3	c	Cornstarch
2 1/2	c	Pineapple juice
3/4	c	Crushed pineapple, drained
		Baked pie shell, optional

BLEND smooth, 1-2 minutes, the coconut, water, lemon juice, sweetener, vanilla, lemon juice, salt and cornstarch. When smooth, add juice. Pour into saucepan. Lightly boil, 5-10 minutes, stirring, until thickened. Stir in drained pineapple. Pour into baked pie shell and chill or

serve in custard dishes. Sprinkle coconut over top or serve with WHIPPED TOPPING or CREAMY LOW-CAL TOPPING.

Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.

Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores.

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