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    • January 18, 2018 in Recipes

    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