Lentil Fudge Pie
Servings: 12 slices
INGREDIENTS
CRUST
3/4 cup (175 mL) graham crumbs
3 Tbsp (45 mL) margarine, melted
2 tsp (10 mL) granulated sugar
FILLING
1/4 cup (60 mL) cocoa
1/4 cup (60 mL) melted margarine
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) corn syrup
1 tsp (5 mL) vanilla
3 eggs, separated
1 1/2 cups (375 mL) lentil purée*
* Lentil Purée: Place 2 cups (500 mL) cooked
lentils or a 19 oz (540 mL) can of lentils, drained
and rinsed into a food processor. Add 1/2 cup
(125 mL) water and blend until smooth and the
consistency of canned pumpkin. Add additional
water 1 Tbsp (15 mL) at a time if more moisture is
needed to reach the proper consistency.
DIRECTIONS
1. Preheat oven to 350°F (180°C).
2. In a bowl, combine crumbs, margarine and
sugar. Press into 9-inch (23 cm) pie plate. Chill.
3. In a separate bowl, combine cocoa and margarine.
Mix well. Add sugar, syrup, vanilla and egg yolks.
Beat together with electric mixer for 2 minutes
on medium speed. Fold in lentil purée.
4. In another bowl, beat egg whites until stiff. Fold
into lentil purée mixture. Turn into pie shell.
5. Bake 40 minutes, or until knife inserted in center
comes out clean. Remove and cool thoroughly.
Refrigerate. Use a wet knife to slice pie into
12 wedges.
NUTRIENTS
Per Serving (1 slice)
208 Calories, 8 g Fat, 1 g Saturated Fat,
0 mg Cholesterol, 33 g Carbohydrate,
2 g Fibre, 16 g Sugar, 5 g Protein, 144 mg Sodium,
173 mg Potassium, 67 mcg Folate, 2 mg Iron
32 | Pies
