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Lemon Custard Pie with Berry Glaze
Lemon Custard Pie with Berry Glaze
 

Lemon Custard Pie


20 oz. Can crushed pineapple in juice

1 Tb fresh lemon zest (zest of about 1 very large lemon)

cup water

tsp salt

cup raw cashews

6 Tb honey

6 Tb cornstarch

6 Tb fresh lemon juice

1/16 tsp turmeric

1 pie crust


In blender, blend pineapple, water, and lemon zest until smooth. Some fibers will still be visible. Add remaining ingredients and continue blending. When smooth, cook mixture in a saucepan over medium heat until thick. Pour into a baked pie shell and chill until set. May garnish with berry glaze and/or fresh berries.


(from The Total Vegetarian)


Optional Berry Glaze

cup berries, fresh or frozen (I prefer blueberries

cup grape or apple juice

2 tsp cornstarch (dissolved in the juice


 Cook in saucepan over medium heat until it bubbles and thickens. Allow to cool, then drizzle over already cooled pie just before serving.  (For a smooth sauce, blend berries with juice before heating.)


Pie Crust, Granola Nut


1 cup rolled oats

cup flour, any kind

cup finely ground pecans or walnuts

1 tsp cinnamon

tsp salt

cup canola oil

cup maple syrup

1 tsp vanilla extract


Preheat oven to 350 degrees. Combine oats, flour, ground nuts, cinnamon, and salt in a large bowl and mix well. In a small bowl, combine the oil, maple syrup, and vanilla. Pour into the oat mixture and stir well until evenly blended. Press into the oat mixture and stir well until evenly blended. Press into the bottom and sides of a 9 or 10 inch pie plate. For pies that require further baking, bake crust for about 8 minutes, or just until set. For refrigerator pies (that don't require further baking), bake for 10-12 minutes, or until lightly browned. Cool completely before filling.

(From Vegan Vittles)