Gooey Lotus Pie

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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Lotus lovers — this one’s for you! It’s as close as I’ve ever come to making a dessert that’s not just easy and beautiful, but also kinda tastes like you’re eating Lotus butter straight from the jar.

1h 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat, Soy

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. In a small bowl, whisk together Lotus spread, oil, eggs, vanilla, salt, and baking powder until smooth. Stir in flour and mix until combined.

  3. Gently pour batter into graham cracker crust. Bake for about 40 minutes, until the center feels set.

  4. Serve warm or room temperature.

  5. Garnish with ice cream and/or Lotus cookie crumbs if desired.

Notes:
Plan Ahead: This pie can be prepared ahead of time and frozen, well wrapped. Rewarm, loosely covered, if desired.

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