1 1/2tablespoonsnon-GMO cornstarch combined with 2 T. fresh-squeezed lemon juice
Whipped topping (dairy or coconut) for garnish (optional)
Instructions
Heat the oven to 350°.
Combine all filling ingredients in a food processor and blend until smooth.
Pour into the crust and bake for 30 minutes, until set.
Cool on the counter, then refrigerate until cold. Garnish with a lemon twist.
Notes
This pie works great with a store-bought graham cracker-crumb crust.For a vegan option, use 2 cups ground walnuts and ¹/8 cup maple syrup (I used Runamok brand ginger root-infused maple syrup). Mix the nuts and maple syrup together, adding a bit more syrup if necessary. Firmly press into a greased pie plate, then refrigerate while assembling the filling.Photography by Jenna Northcutt