Pritikin's version of the this favorite pie bumps up the lemon flavor with pineapple tidbits.
Ingredients
CRUMB CRUST
1-1/4cupbread crumbs- whole-wheat
2-3tablespoonsapple juice concentrate- frozen, no sugar added
FILLING
20 ozcrushed pineapple- canned, juice packed, no sugar added
1-1/3cupsevaporated skim milk
½cupapple juice concentrate- frozen, no sugar added
3tablespoonslemon juice
2tablespoonsorange juice concentrate- frozen, no sugar added
4teaspoonsunflavored gelatin
2teaspoonsarrowwroot powder
1dashturmeric- for color
3egg whites
1-1/2teaspoonslemon extract
1teaspoonvanilla extract
Instructions
CRUST
Place ingredients in a bowl, mixing well. Start with just 2 tablespoons of the juice concentrate, and add a bit more until the moisture level is to your liking.
Using a rubber spatula, press the mixture firmly into the non-stick pie pan (bottom and sides) to form an even crust.
Bake the crust in a 350° oven for 15 minutes until lightly browned. Remove and allow to cool before filling.
FILLING
Place all the filling ingredients EXCEPT the extracts and the egg whites in a blender. Blend at high speed for approximately 5 minutes.
Set a large fine mesh strainer over a mixing bowl. Pour the blender contents through the strainer, stirring to help strain. Discard the residue, to leave a smooth, velvety mixture in the bowl.
Transfer the filling to a double boiler and cook for about 5 minutes, stirring with a wire whisk constantly, until the mixture is very hot. Stir in extracts, and let the mixture cool briefly.
While still warm, but not hot, pour filling into prepared crumb crust.
Beat the egg whites until stiff peaks form. Swirl the beaten egg whites gently over the pie.
Place the pie in the oven on a middle rack under a hot broiler. Watching the merigue carefully, broil it until the edges and peaks have browned slightly.
Remove from oven, and chill the pie for several hours, or overnight, until very firm.
Enjoy!
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