Lemon Pie 2

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

• 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.

Makes 8 servings

*Note: Nondairy whipped cream recipes of several varieties can be found in our cookbook, Country Life Natural Foods & Something Better Nutrition Seminar Cookbook.