All that was left of the Lemon Cream Pie at the end of the night
How can you not love the Sm'love Pie?
I actually ended up having to send James to the store at the last minute to get more apples for me. I wasn't paying attention when I was simmering the apples in the cider and all of a sudden I had applesauce. Well, not all of a sudden, more like 20 minutes too long while I sat on the couch checking my email with one of the cats in my lap. What a bummer. Now I have to find things to eat applesauce with for the next few weeks to use it up. I put it all in jars and then realized that I didn't add any lemon juice so it won't be shelf-stable. Dang it.
I used to love my Grandma's lemon meringue pie when I was a kid; though I remember loving the lemon part way more than the meringue. I'm going to have to do a bit more experimenting to get the lemon part of the pie a bit more like Grandma's was but this was still quite good. I got the recipe from the Fat Free Vegan Blog. I noticed that a few people commented that the recipe was too sweet as is and I generally like things less sweet than most people so I heeded their warning and reduced the sugar a bit. I ran some lemons through the juicer for fresh juice and I think that really made quite the difference, too. Oh, did I mention that there's no baking at all involved in making this pie? Just heating up some stuff on the stove and then refrigerating!
I only have two large pie dishes so I ended up using a springform pan for my lemon cream pie. You can use whichever you like, but the pie dish is probably best if you expect to have leftovers.
Make whatever kind of pie crust you like. I just used a graham cracker crust. Just get some graham cracker crumbs (about 1 3/4 cup) and add a few tablespoons of canola or coconut oil. Mix with a fork until the graham cracker crumbs are all moist and hold together. Add more oil one tablespoon at a time, mixing after each addition if you find your crumbs are still too dry.
Lemon Pie Filling (reposted from the Fat Free Vegan Blog)
1 1/2 cups sugar (I only used 1 cup)
1/2 cup + 1 Tbsp. cornstarch
1/4 tsp salt
1 1/4 cup water
1 cup non-dairy milk
3/4 cup lemon juice
grated rind of 2 lemons (about 2 Tbsp.)
Combine sugar, cornstarch, and salt in saucepan. Stir in water and soymilk and bring to a boil over medium heat. Cook 3-4 minutes, stirring constantly. Remove from heat and slowly add the lemon juice and grated rind.
Pour into a pie crust and chill for a couple of hours until set.
Coconut Cream Topping (reposted from the Vegan Dad blog)
1 can coconut milk
1 tablespoon agar flakes or 1 teaspoon agar powder
3 tablespoons sugar (I ended up using 6 tablespoons of sugar total to get it sweet enough)
1 teaspoon vanilla
Separate coconut cream from coconut milk and add the milk (i.e. the watery stuff) to a small saucepan. Sprinkle afar flakes over and let sit for 5 mins. Add sugar and bring to bubbling over med hi heat, whisking constantly. Cook for 3-5 mins, or until all the agar has dissolved.
Remove from heat and whisk in cream and vanilla. Adjust sugar to taste then pour into a bowl, cover, and place into the fridge. Allow to fully cool.
When ready to use, whisk the cooled mixture and spread over your pie. Place pie back into the fridge until ready to serve.