LEMON CREME PIE
Lots of lemon flavor in this dreamy light Tofutti Better Than Sour Cream lemon pie. Topped with soy whipped cream and lemon zest!
Serves 6-12 depending on serving size
Preheat oven to 425 degrees
1-1/3 c. flour
2 T. sugar
1/2 t. salt
6 T. stick margarine, cold, cut into 6 pieces
4-5 T. cold water
In large mixing bowl combine flour sugar and salt. Stir to distribute all ingredients evenly.
Add margarine. Using 2 forks in crisscross motion, cut margarine into flour till it forms beads.
Add water, 1 tablespoon at a time, mixing with forks then lightly with hands till main dough ball picks up loose flour pieces. Form into ball without over-working dough.
Place on lightly floured rolling surface, then roll out into a circle bigger than a 9 inch pie plate. Cut away uneven edges to form a more perfect circle and to making fluting easier.
Fold in half, lift and place over pie plate, unfolding dough to evenly position dough over plate.
Press gently to mold to inside of plate, then tuck under at rim and flute edges.
Using a fork, prick several holes in bottom and sides of dough.
Bake in preheated 425 degree oven 12-14 minutes or till crust is golden brown. Remove from oven and cool on wire rack.
3-1/2 c. water
sev. fresh lemons, zested for creme topping and garnish, then squeeze enough juice to measure 1/2 c. for this filling
1/3 c. cornstarch
2, 2.9 oz. pkgs. JELL-O Cook & Serve Pudding & Pie filling
1 c. sugar
1 t. vanilla extract
1 c. Tofutti Better Than Sour Cream, whipped in separate bowl with wire whisk till smooth
In large saucepan place water, lemon juice and cornstarch. Stir till all cornstarch is dissolved
Add pie filling mixes, sugar and vanilla. Stir to dissolve.
Cook over medium heat, stirring continuously till thickened.
Add Tofutti Sour Cream, stirring to blend in. Continue cooking, and stirring till it reaches a burping boil. Continue to stir for about 4 – 5 minutes, to be sure all cornstarch taste is gone. Filling will be very thick.
Remove from stove, place in bowl and refrigerate till no longer warm, stirring from refrigerator every now and then. Don’t worry about film on top or that it clumps up.
Make non-dairy whipped topping:
2 c. Rich’s Whip Topping, thawed
1 t. vanilla
about 1 T. lemon zest
Place topping liquid in large bowl. Beat with electric mixer till it begins to form peaks. Add vanilla and lemon zest. Continue to beat until very stiff (electric beaters are best for achieving the stiffness required for a pie).
When lemon filling is cool, remove from refrigerator and place in extra-large bowl. Mash with potato masher till pulpy.
Add a total of 3 c. of whipped topping, 1 c. at a time, mashing, then stirring and folding till all white coloring is gone. Mixture will have little jewels of lemon throughout the filling.
Spoon evenly into pie shell all the way up to the fluted edges. Refrigerate pie several hours before serving.
To serve: Run a large sharp knife under very hot water to get an even cut with cream pies. Plate, top each serving with whipped topping as desired, then sprinkle with lemon zest.