Lemon Pie with Oatmeal Cookie Crust
I developed a new crust for the pie this year, based on an oatmeal cookie recipe, and I really believe that this is the best fat-free crust that I've ever had. Similar to a graham cracker crust, it holds up well when sliced and has a nice crumb. Now, having said that, I'm going to warn you that it's still a fat-free crust, so to people expecting a fat-free crust it will taste great, but to the general public it may taste a little strange. If you're going to be making this pie for other people, you might want to consider using a traditional pastry or graham cracker crust, but if you're limiting your fat or gluten intake, this is the crust for you!
Lemon Pie Filling
Recipe adapted by: Susan Voisin
Here's my favorite lemon pie recipe, adapted from The New Farm Vegetarian Cookbook. To make it truly fatfree, use one of the fatfree pie crusts in the archives. You can reduce the calorie content a lot by using stevia or an artificial sweetener for part (but not all) of the sugar.
Fat-Free Oatmeal Cookie Crust:
1/2 cup quick oats (use gluten-free oats, if necessary)
1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 Tablespoons natural sugar
1/4 cup apple sauce
for Lemon Filling:
1 1/2 cups sugar
1/2 cup + 1 Tablespoon cornstarch
1/4 teaspoon salt
1 1/4 cup water
1 cup fatfree soymilk
3/4 cup lemon juice
grated rind of 2 lemons (about 2 Tablespoons)
Preheat oven to 375º F.
Lightly oil a 9-inch pie pan.
Put the oats into a food processor or blender and process until finely ground.
Add the remaining dry ingredients and blend well.
Transfer to a bowl and add the apple sauce.
Stir well until completely combined.
Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible.
Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone.
Set aside to cool before filling.
Lemon Pie Filling:
Combine sugar, cornstarch, and salt in saucepan.
Stir in water and soymilk and bring to a boil over medium heat.
Cook 3-4 minutes, stirring constantly.
Remove from heat and slowly add the lemon juice and grated rind.
Pour into a fatfree pie crust (or a graham cracker crust if you don't need it to be completely fatfree).
Posted by Sass
8 servings: 195 calories per serving (without crust), 0 fat