Ingredients for Low Calorie Lemon Chiffon Pie
- 2 tablespoons cornstarch
- 1 cup unsweetened pineapple juice
- 1/4 cup honey
- 1/2 cup lemon juice
- zest of 1 lemon
- 8 ounces Cool Whip Lite
- 1 prepared pie crust
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How to Make Low Calorie Lemon Chiffon Pie
- In a medium saucepan, whisk together 2 tablespoons cornstarch and 1/4 cup of the pineapple juice until smooth. Set aside.
- 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.
- Gradually whisk in the cornstarch mixture until the mixture thickens and becomes translucent. Reduce heat to low.
- Add 1/2 cup lemon juice and the zest of 1 lemon. Stir until well combined.
- Continue to cook for 1 minute, stirring constantly, until the filling is smooth and thickened.
- Remove from heat and let the filling cool completely. Stir occasionally to prevent a skin from forming.
- Once completely cool, gently fold in 4 ounces of the Cool Whip until just combined.
- Pour the lemon filling into the prepared pie crust.
- Top with the remaining 4 ounces of Cool Whip.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
16g
Carbs
8g
