Black Bottom Lemon Cream Pie
|Baked pastry shell||1|
|Sugar free lemon gelatin||2 Tablespoon (Two Packages)|
|Grated lemon rind||2 Teaspoon|
|Sugarless carob||1⁄2 Cup (8 tbs)|
|Prepared nondairy whipped topping||1 Cup (16 tbs)|
In a large bowl, prepare lemon gelatin as directed on package with the addition of the lemon rind.
Melt carob drops over hot water.
Spread evenly over bottom of pastry shell.
With an electric mixer, beat the set gelatin until fluffy.
Beat in the nondairy whipped topping.
Pile gelatin mixture into pastry shell.