Pina Colada Cream Pie
Servings: 12 slices
INGREDIENTS
CRUST
1 1/4 cups (300 mL) graham crumbs
1/4 cup (60 mL) margarine, melted
2 Tbsp (30 mL) liquid honey
FILLING
2 1/2 cups (625 mL) red split lentils, cooked*
250 g (8 oz) low fat cream cheese
1/3 cup (75 mL) liquid honey
1 Tbsp (15 mL) canola oil
1 tsp (5 mL) corn starch
1 tsp (5 mL) vanilla
1/2 tsp (2 tsp) salt
14 oz (398 mL) can unsweetened
crushed pineapple, drained
1/2 cup (125 mL) shredded unsweetened
coconut
* Cooking Lentils: rinse 1 1/4 cups (300 mL) dry,
red split lentils under running water, then place in
medium sized saucepan with 3 cups (750 mL) water.
Bring to a boil, then reduce heat and simmer 5-20
minutes until tender. Drain and let cool and then
they are ready to use in your recipe!
DIRECTIONS
1. Preheat oven to 350°F (180°C).
2. To prepare crust, combine graham crumbs,
margarine and honey. Mix well. Press into
9-inch (23 cm) pie plate.
3. In a food processor, combine lentils, cream
cheese, honey, oil, corn starch, vanilla and salt.
Blend until puréed. Pour into mixing bowl. Stir in
pineapple and coconut. Pour into pie shell.
4. Bake 20 minutes. Remove from oven and cool.
Cut into 12 wedges.
NUTRIENTS
Per Serving (1 slice)
252 Calories, 12 g Fat, 5 g Saturated Fat,
11 mg Cholesterol, 32 g Carbohydrate,
3 g Fibre, 18 g Sugar, 7 g Protein, 286 mg Sodium,
278 mg Potassium, 91 mcg Folate, 2 mg Iron
Pies | 31
