Crust:
Filling:
Preheat oven to 180° C (350° F).
Combine graham crumbs, margarine and honey. Mix well. Press into 22 cm (9 inch) pie plate.
In a food processor, combine lentils, cream cheese, honey, oil, cornstarch, vanilla and salt. Blend until puréed. Pour into mixing bowl. Stir in pineapple and coconut. Pour into pie shell.
Recipe courtesy of Canadian Lentils.
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