Lemon Cream Pie Recipe |
| One graham cracker pie crust: 1 1/4 cups graham cracker crumbs (from homemade cracker recipe) |
| 1/4 cup sugar |
| One individual size container applesauce |
| Thoroughly combine and press into 9" glass pie plate If you are in a hurry or don't want to make your own, there is a frozen whole wheat pie crust, lowfat vegan that we tried tonight and it is pretty good. |
| Filling: |
| 3/4 cup sugar |
| 1/4 cup cornstarch |
| 1/8 cup custard powder |
| 1 Tablespoon egg replacer powder |
| 1/4 tsp salt |
| 1 box soft Mori-Nu tofu |
| 3/4 cup fresh squeezed lemon juice |
| Zest from one lemon |
| 1 tsp. lemon extract |
| 1 Tablespoon white vinegar |
| Mix filling with blender and pour into pie shell. Bake at 350 degrees Fahrenheit for 35 minutes or until center is nearly set. |
| Cool completely before serving with a dollop of non-dairy whipped cream (Soyatoo! Rice Whip) |
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