Lemonade Pie
Recipe by Lauren Perry

Recipe by Lauren Perry
Ingredients
Crust:
- 4 cups ginger snap cookies
- 3 tbsp sugar
- 1 tsp salt
- ½ cup unsalted vegan butter, melted and cooled
Pie Filling:
- 5 eggs, 7 egg yolks
- 1½ cups sugar
- 2 tbsp Digestion Lemonade Superfood Powder
- ⅓ cup cornstarch
- 1½ cups lemon juice
- ½ tsp kosher salt
- ½ cup unsalted vegan butter, melted and cooled
Instructions
Pie Crust
step one
Preheat oven to 350 degrees F.
step two
Pulse gingersnap cookies in a food processor until they’re fine crumbs. Add sugar and salt and pulse a few times. Add melted butter and pulse until well combined.
step three
Evenly spread mixture into a nine inch pie dish and press with back of spoon or hands until compact.
step four
Bake crust for about 10 minutes or until set. Let cool completely and set aside.
Pie Filling
step one
Combine eggs, egg yolks, sugar, superfood powder, cornstarch, lemon juice, and salt in a saucepan over medium-high heat until mixture comes to a boil. Reduce to medium hit and stir for 6-8 minutes while mixture thickens.
step two
Pour mixture into a large bowl and add butter, stirring until melted. Let cool to room temperature. Spread mixture evenly over crust, press plastic wrap directly on surface and refrigerate for 1+ hours.
step three
Remove pie from refrigerator and top with lemon slices.
step four
Dish and enjoy!