1 1/2 cups Splenda
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 egg yolks, slightly beaten
1 1/2 cups boiling water
1 tablespoon margarine, imitation
1 - 9 inch graham cracker pie crust
In medium saucepan combine Splenda, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350ºF. Pour filling into pie shell. Bake 10 minutes. Cool completely on wire rack. Chill in the refrigerator a minimum of 1 hour before serving.
Makes 8-10 servings.
Originally posted 7/12/09
Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...