Creamy Pineapple Pie

I used part of my grandmothers recipe for lemon pie, vegan-ized it and added fresh pine apple.


– 2 9" premade pie crust (or make your own) – 1 large fresh pineapple – 3/4 C of sugar – 1/4 C + 2 Tablespoons of potato/corn starch – 1/3 C of water – 1 lemon, juiced – 1 can of lower fat coconut milk

Preheat oven to 425 degrees F Clean the pineapple and cut into chunks. Add the pineapple to your food processor and wiz until broken-down

In a large sauce pot over medium heat, add the pineapple, sugar, and lemon juice.

Dissolve the ¼ cup of the corn starch in the coconut milk. Add to the pineapple mixture. Bring to a boil and reduce heat, simmer on low for 15-20 minutes. Mix the other 2 tbs of starch in water. Use the extra starch mixture to thicken the mixture. Allow the mixture to sit for 20-30 minutes before adding to crust.

Add to the pie crust and cover with second crust. Cut a few slits across the top for steam to release. Cook for 35-40 minutes. Allow to cool completely before serving.