INGREDIENTS

INSTRUCTIONS

CRUST
(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 375.
Very lightly spray pie tin with non-stick spray. You can even 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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