Pecan Custard Pie Recipe
Servings: 2
Ingredients
- 3/4 c. coarsely minced pecans
- 8-inch baked and cooled pie shell
- 1 (3 ounce.) pkg. golden brown egg custard mix
- 2 c. lowfat milk
- 1 egg yolk (optional)
Directions
- Sprinkle pecans in bottom of pie shell. Blend custard mix with lowfat milk in a saucepan; add in egg yolk. Bring to a boil quickly. Remove from heat; cold 15 min, stirring often. Pour into pie shell and refrigeratetill set, about 3 hrs. Chill any leftover pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 2 servings | |
| Calories 427 | |
| Calories from Fat 176 | 41% |
| Total Fat 20.68g | 26% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 227mg | 9% |
| Potassium 684mg | 20% |
| Total Carbs 50.39g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 13.55g | 9% |
| Protein 13.14g | 21% |
