Lemon Pie


  • 4 c. pineapple juice
  • 2/3 c. cornstarch or arrowroot
  • 1/2 c. fresh lemon juice
  • zest of 1 lemon
  • 1/2 c. honey
  • 1 c. raspberries, fresh or frozen, opt.
  • 1 pre-baked Easy Pie Crust


  1. In a medium saucepan, combine pineapple juice, cornstarch, lemon juice, zest and honey. Heat until thickened, stirring occasionally.
  2. Spread raspberries over the bottom of prepared pie crust, then pour in lemon pie filling.
  3. Place in refrigerator to chill. Top with non-dairy whipped topping if desired.
Browse Cook(s): Stephanie Howard
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.