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
- 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
81g
Fat
16g
Carbs
8g
