Lemon Pie

Servings: 4

3 cups unsweetened pineapple juice
1/2 cup orange juice concentrate (unsweetened)
6 Tablespoons cornstarch (if using Non GMO cornstarch, use 7 Tablespoons)
6-7 Tablespoons honey
1/2 teaspoon lemon extract
1/2 teaspoon salt
1 Tablespoon grated lemon rind
6 Tablespoons lemon juice

1. Combine all ingredients in a saucepan and cook over medium heat stirring constantly till thick. Pour into purchased or pre-baked pie shell. Chill.
2. For a deluxe lemon pie: Put ½ of the cooked filling in baked pie shell. Mix other ½ of filling with some chilled soy whipped cream and spread on the top of the pie.