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!