Lemon Pie
- 3 cups unsweetened pineapple juice
- 1/2 cup orange juice concentrate
- 1/2 cup evaporated cane juice
- 6 Tbsp. cornstarch
- 1/2 tsp. pure lemon extract
- 2 Tbsp. oil
- 1/2 tsp. salt
- 1 Tbsp. freshly grated lemon rind
- 6 Tbsp. fresh lemon juice
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Whisk all ingredients in a saucepan until smooth. Place saucepan on medium-high heat and stir constantly until the filling is thick and clear yellow. Pour into a baked pie shell and chill until firm. Top with chilled nondairy whipped cream and serve. It can also be layered in clear glasses with nondairy whipped cream for a lemon parfait. | 
