INGREDIENTS

INSTRUCTIONS

(This can also be a vegan recipe)  Filling: Process tofu with sharp
food processing blade until very  smooth. Mix down the sides of the
container. Add lemon rind and lemon  juice, salt, tapioca, soy milk and
sugar. Taste to verify your level  of sweetness--add more or less sugar
to taste. Add egg whites and  process very thoroughly until very
smooth. If you prefer more  "custardy" consistency, simply add more soy
milk.  Crust: DIXIE DINERS pie crust comes in packets. Pre-heat the
oven to  wipe some of it away, using a very, very delicate
coating--almost non  oil. In a small bowl, use almost exactly 1/2 a
packet of dry pie mix  and add 1/4 cup of water to it. Mix with a
teaspoon and take some  plastic wrap and put it down on your counter.
Spray that with  non-stick spray lightly. Take another piece of plastic
wrap and lay  that out. Spray the top of that also. Place the pie crust
little ball  on the "greasy" side of the plastic wrap and cover it
"greasy" side  down with the other piece. Roll with a heavy roller,
pull off the top  plastic and turn the other side down into a pie tin.
Pull off plastic  and pre-bake crust for no more than 8-10 minutes.
(NOTE: pre-baked fat free pie crusts are hard to get. You can use low
fat food processor cookie crumbles, low fat graham crackers, covered
with concentrated frozen apple juice syrup). Dixie Diner's pie crust
is excellent but I use only half a packet, because I prefer a thin
crust. You might prefer a thick one. Graham crackers sometimes have
trans-fats in them. You need to watch the labels.  COMBINE Add pie mix
to pie crust and bake in the 375 degree oven for  about 35 minutes.
Some ovens work quickly so you have to watch  closely to make sure it
doesn't over-cook. You can experiment with  the "texture." If you like
a loose, creamy texture you can add more  soy milk. Or, if you like it
almost as a "cake" you can add more  tapioca, enough to turn this
recipe from a pie--into a cake. You make  the choice. Any way you want
it--this is wonderful and VERY low in  fat.  You can cover this with
meringue if you like. When you make meringue,  be sure to use cream of
tartar to "stabilize" it. Be sure you cook it  long enough to kill any
bacteria in the egg whites. Slightly  "overbooking it" by about 3-5
minutes will usually do it.  Be sure to cover and refrigerate. Enjoy.
Posted to fatfree digest by "Michael M. Rosenblatt"
<ROSEY1@prodigy.net> on Dec 19, 1998, converted by MM_Buster v2.0l.

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