This fudge pie is so delicious, you'll never guess there's lentils in it!
|3 /4 cups (175 mL)||graham crumbs|
|3 tbsp (45 mL)||margarine, melted|
|2 tsp (10 mL)||granulated sugar|
|1/4 cup (50 mL)||cocoa|
|1/4 cup (50 mL)||melted margarine|
|1/2 cup (125 mL)||granulated sugar|
|1/2 cup (125 mL)||corn syrup|
|1 tsp (5mL)||vanilla|
|1 1/2 cup (375 mL)||lentil puree*|
|Serving Size||1 wedge|
|Saturated fat||1.2 g|
Preheat oven to 350 F (180 C).
In a bowl, combine crumbs, margarine and sugar. Press into 9” (23 cm) pie plate. Chill.
In a bowl, combine cocoa and margarine. Mix well. Add sugar, syrup, vanilla and egg yolks.
Beat together with electric mixer for 2 minutes on medium speed. Fold in lentil puree.
In another bowl, beat egg whites until stiff. Fold into lentil puree mixture. Turn into pie shell.
Bake 40 minutes, or until knife inserted comes out clean. Remove and cool thoroughly. Refrigerate. Use a wet knife to slice pie into 12 wedges.
*To puree pulses, place cooked or rinsed and drained canned pulses into a food processor, add ¼ cup hot water for every 1 cup of cooked pulses, and puree until the mixture is smooth, adding more water in small amounts to reach desired consistency, similar to baby food, about 5 minutes. Scrape the bowl as needed. Unused puree can be frozen and kept for several months in the freezer.View All Recipes +