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Lemon Velvet Pie

Ingredients

 

20 oz can pineapple crushed or chunk in juice

 

½ cup water

 

1 medium orange, peeled and diced

 

6 Tbsp cornstarch

 

6 Tbsp honey

 

½ tsp lemon essence

 

4-6 Tbsp lemon juice

 

1 tsp lemon peel

 

 

 

Directions

 

Blend all ingredients together except lemon peel.

 

Add lemon peel.

 

Pour into saucepan on medium heat and stir until thickens slightly.

 

Pour into pre-baked pie crust, top with coconut.

 

Chill and serve.

 

 

 

From: Guilt-Free Gourmet by Vicki B. Griffin & Gina Griffin

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