YOGURT LEMON PIE
January 9, 2021
During these day of covid and staying at home, I have been going through cupboards organizing and finding food items I never realized were almost hidden. One is a box of lemon pie filling; something that I quit buying when I started cooking from scratch.
I decided to use it, add some of the healthier ingredients I have started using more of and turned it into a delicious, nutritious dessert.
LEMON PIE – serves 8 or 9
1 – 10 inch baked pie shell
1 package Sheriff’s lemon pie filling powder
2 tablespoons cornstarch
1/2 cup water
1/4 cup pure lemon juice
2 cups coconut yogurt (plain unsweetened)
2 eggs, beaten
Mix together lemon mix, cornstarch, lemon juice and water. Blend in the yogurt & beaten eggs. Micro wave 2 minutes. Blend. Micro-wave again 2 minutes and blend. Do this again if needed, until the filling is thickened. Blend and pour into the baked pie shell. Allow to cool, top with whipped cream and refrigerate.
This dessert can be poured into a 9 by 12 inch pan on a baked graham wafer crust. Enjoy – Winnie!