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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This desert is sweet, delicious, and no one will be able to tell its vegan! My friends who hate soy milk loved this. Ingredients:
lemon custard |
8 tbsp sugar |
1 cup of vanilla soy milk |
2 tbsp corn starch |
1/2 cup margerine |
juice from half a lemon |
lemon zest |
2 tbsp orange juice |
dash of allspice or nutmeg |
crust |
1 1/4 cup wheat flour |
1 cup oats |
1/2 cup brown sugar |
1/2 cup margerine (softened) |
1/4 cup shredded coconut |
1/4 tsp baking powder |
Directions:
1. pre-heat oven to 375 degrees
2. In a sauce pan mix the soymilk, sugar, and corn starch together. (the soy milk should be cold so the corn starch disolves)
3. Put the sauce pan on the stove on low and add the other ingredients.
4. In a bowl mix all the crust ingredients together
5. Grease a pie pan and press half the crust into the pan
6. Stir the custard mixture a bit, the butter should start to melt
7. Put the pie pan in the oven for 10 minutes
8. Continue stiring the custard, eventually it will thicken up like pudding
9. Pull the crust out of the oven and let it cool a bit
10. When the custard is ready, pour it into the pie crust
11. Sprinkle the rest of the crust on top of the custard
12. Bake the whole thing for 20 minutes
13. Refridgerate and eat chilled
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