Low Calorie Lemon Chiffon Pie Recipe

Ingredients for Low Calorie Lemon Chiffon Pie

• 2 tablespoons cornstarch
• Unsweetened Pineapple Juice
• 1/4 cup honey
• 1/2 cup lemon juice (freshly squeezed is best!)
• Zest of 1 lemon
• Cool Whip Lite

How to Make Low Calorie Lemon Chiffon Pie

1. In a medium saucepan, whisk together 2 tablespoons cornstarch and 1/4 cup of the pineapple juice until smooth. Set aside.
2. In the same saucepan, combine the remaining 3/4 cup pineapple juice and 1/4 cup honey. Bring to a boil over medium heat, stirring constantly.
3. Gradually whisk in the cornstarch mixture until the mixture thickens and becomes translucent. Reduce heat to low.
4. Add 1/2 cup lemon juice and the zest of 1 lemon. Stir until well combined.
5. Continue to cook for 1 minute, stirring constantly, until the filling is smooth and thickened.
6. Remove from heat and let the filling cool completely. Stir occasionally to prevent a skin from forming.
7. Once completely cool, gently fold in 4 ounces of the Cool Whip until just combined.
8. Pour the lemon filling into the prepared pie crust.
9. Top with the remaining 4 ounces of Cool Whip.
10. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely before serving.