Chunky Lemon Pineapple Cream Pie

http://newstartclub.com/recipe/214

Chunky Lemon Pineapple Cream Pie

Ingredients

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Instructions

NOTE: This recipe takes 24 hours of prep time to soak lemon chunks. Serve with Coconut Whip.

  1. Quarter lemons lengthwise. Thinly slice quartered lemons, discarding ends pieces that are just peel.
  2. Put slices in a medium bowl with agave nectar. Toss to combine and let sit 24 hours at room temperature. Stir occasionally.
  3. Drain juice from soaking lemons. Add to pineapple juice. You need 2 cups juice liquid, so add a little water if necessary to make the 2 cups.
  4. Place juices in a medium saucepan.
  5. Dissolve cornstarch in 1/2 cup water and add to juice.
  6. Bring to a boil, stirring until thickened and clear.
  7. Remove from heat. Add remaining ingredients including reserved lemon pieces.
  8. Cool slightly before pouring into crust.
  9. Refrigerate until firm. Serves 8.
Comments ( 2 ) Leave a Comment
  1. 1 Ronald Dec 29, 2011, 1:00 PM PST

    What is your policy on sharing recipes? We have a lifestyle class at our church, and I try to do a cooking class/demonstration as part of that. We also provide samples of food and the recipes. I really like your recipes, can I use them freely or are there conditions to their use? We charge a small fee for the class to help offset cost, but we don’t make money.

  2. 2 Trudie Jan 1, 2012, 2:15 AM PST

    Many of the recipes currently on the Lifestyle Club are being published in an upcoming cookbook. In the meantime, you may use them in a class handout. Please indicate the source when used. Thank you and bon appetit!

    Sally Christensen
    NEWSTART Cooking School Instructor

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