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