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“Just So Easy” cooking corner by Malathy – Spring Lemon Pie
TASTE CONNECTIONS (TC) COOKIES BASE
Ingredients:
1/2 cup (100 g) brown sugar
2 1/4 cups (260 gm) TC Multi-baking mix
1/2 cup butter
1 packet (3.5 oz.) vanilla instant pudding mix
1 teaspoon vanilla
1 1/2 teaspoons baking powder
Water to make stiff dough (4 tablespoons)
Directions:
Preheat oven to 375° F. Lightly oil two 9-inch pie pans.
In a bowl measure the baking mix, and baking powder, and the instant pudding mix packet. Using a wire whisk, mix the dry mixture well. Spoon sugars into a mixing bowl, add butter, vanilla, and beat well until fluffy. Add the dry ingredients and mix thoroughly. Add water slowly until you get a stiff dough. Pat the dough into a disc and cover with Saran™ Plastic Wrap. Chill for 15 minutes.
Put 1/2 the mixture into one pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible: Repeat for the second pan. Bake in the oven for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.
*The Cookie base covers 2 pie crusts
Nutrient information for 2 pie crusts:
| |
Kcal |
Pro(g) |
PHE(mg) |
MET(mg) |
LEU(mg) |
| Per slice (32 slices) |
154 |
0.09 |
4.8 |
1.8 |
9.3 |
CALAMONDIN PIE FILLING
Calamondins are not as tart as lemons, so I use a little less sugar than for lemon pie. If you like your pies on the sweeter side, feel free to add up to 1/4 - 1/2 cup more sugar. Or use other lemon/lime juice instead of Calamondins if you can’t find them. You can double the recipe below to cover the 2 pie crusts from above.
Ingredients:
1 cup sugar
1/2 cup cornstarch
1/4 teaspoon agar powder, available in Asian grocery stores (or 1 more tablespoon cornstarch)
1/4 teaspoon salt
1 1/4 cup Low-pro milk
1 cup water
3/4 cup calamondin lemon juice (or key lime juice)
1 1/2 tablespoons chopped calamondin rind
Directions:
Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the non-dairy milk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!) When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes. Remove from heat and slowly stir in the lemon juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with non-dairy whipped topping, such as Cool Whip®.
Non-dairy whipped topping has negligible protein per Tablespoon (4g), and 3 mg of Phe (mg). Per tub of the topping is 8 oz (225 g) – phe content of one tub is approximately 178 mg.
Nutrient information:
| |
Kcal |
Pro(g) |
PHE(mg) |
MET(mg) |
LEU(mg) |
| Filling per slice |
65 |
0.1 |
3 |
0.6 |
3 |
| With crust |
145 |
0.7 |
6 |
1.6 |
8 |
Plus non-dairy topping (16 slices)
(1 tub - 225g each pie per slice) |
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0.8 |
17 |
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Plus non-dairy topping (16 slices)
(1/2 tub - 113g each pie per slice) |
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0.4 |
8.5 |
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Plus non-dairy topping (8 slices)
(1/2 tub - 113g each pie per slice) |
|
0.8 |
17 |
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Special thanks to VitaFriends contributor, Malathy Ramanujam from Taste Connections. For information on how to obtain the Taste Connections ingredients used in this recipe, please visit www.tasteconnections.com.
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| Vitaflo USA. 123 East Neck Road, Huntington, New York 11743 |
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