Lemon Velvet Pie



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






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

Back to list