Lentil Fudge Pie

This pie is so delicious, you'll never guess there's lentils in it!

Course Baking & Dessert

Key Ingredient Lentils

Dietary Need Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings pie (12 slices)

Calories 208

Preheat oven to 350°F (180°C).
To make crust, combine crumbs, margarine and sugar in a bowl. Press into 9-inch (23 cm) pie plate. Chill.
For the filling, combine cocoa and margarine in a bowl and mix well. Add sugar, corn syrup, vanilla and egg yolks. Beat together with electric mixer for 2 minutes on medium speed. Fold in lentil purée.
In another bowl, beat egg whites until stiff peaks form. Fold into chocolate/lentil purée mixture. Turn into pie shell.
Bake 40 minutes, or until knife inserted in centre comes out clean. Remove and cool thoroughly. Refrigerate. Use a wet knife to slice pie into 12 wedges.

You can also use a store-bought, pre-made graham cracker crust instead of making your own if you're short on time and ingredients.
Lentil purée: drain and rinse 1 can (19 oz/540 mL) lentils or 2 cups (500 mL) cooked lentils. Place in food processor, add 1/2 cup (125 mL) water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. This makes approximately 1 1/2 cups (375 mL) of lentil purée.