- 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
- In a medium saucepan, combine pineapple juice, cornstarch, lemon juice, zest and honey. Heat until thickened, stirring occasionally.
- Spread raspberries over the bottom of prepared pie crust, then pour in lemon pie filling.
- Place in refrigerator to chill. Top with non-dairy whipped topping if desired.