Black Bottom Lemon Cream Pie Recipe
Ingredients
| Baked pastry shell | ||
| 2 pkgs. sugar-free lemon gelatin | ||
| 2 tsp grated lemon rind | ||
| 1/2 cup sugarless carob drops | ||
| 1 cup prepared nondairy whipped topping | ||
Directions
In a large bowl, prepare lemon gelatin as directed on package with the addition of the lemon rind.
Set completely.
Melt carob drops over hot water.
Spread evenly over bottom of pastry shell.
With an electric mixer, beat the set gelatin until fluffy.
Beat in the nondairy whipped topping.
Pile gelatin mixture into pastry shell.
Chill thoroughly.
Set completely.
Melt carob drops over hot water.
Spread evenly over bottom of pastry shell.
With an electric mixer, beat the set gelatin until fluffy.
Beat in the nondairy whipped topping.
Pile gelatin mixture into pastry shell.
Chill thoroughly.
Chef
