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1
Place a coffee filter in a medium strainer.
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2
Spoon the plain yogurt into the filter and set the strainer over a deep bowl.
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3
Cover, refrigerate and allow to drain for 8 hours or overnight.
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4
Discard the drained-off whey.
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5
Refrigerate yogurt until needed.
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6
Crumble the graham crackers into the work bowl of a food processor.
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7
Process with on/off turns to make crumbs.
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8
Add the canola oil and process to combine.
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9
Coat a 10 inch pie plate with nostick spray.
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10
Press the crumbs into the pan to make a crust.
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11
Chill.
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12
In a 2 quart saucepan, whisk together 1/2 cup honey and the cornstarch.
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13
Whisk in the vanilla yogurt and drained plain yogurt.
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14
Cook over medium heat, stirring constantly until the mixture thickens and boils.
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15
Remove from heat.
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16
Pour some of the hot mixture into the egg substitute.
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17
Stir.
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18
Very slowly whisk that mixture back into the remaining hot mixture.
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19
Reduce heat to low.
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20
Cook, stirring constantly, for 2 minutes.
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21
Remove from heat and whisk in lemon juice, lemon extract and almond extract.
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22
Spoon into the prepared crust.
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23
In a medium bowl, beat egg whites and cream of tartar at medium speed until foamy.
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24
Add 1 tablespoon honey and the vanilla.
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25
Beat at high speed until stiff peaks form.
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26
Spread over pie filling, avoiding gaps where the meringue topping meets the crust.
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27
Bake at 325 degrees for 10 to 15 minutes, until meringue is golden.
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28
Chill.
