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Strawberry Rhubarb Custard Pie

 

Smooth, creamy and fruity summer pie.
336

Yield

8

servings

Prep

5

min

Cook

60

min

Ready

65

min

Trans-fat Free, Low Sodium
 

Ingredients

1 single pie shell (9 inch)
unbaked 9-inch, or fresh
3 large eggs
3 tablespoons milk
1 ¼ cups sugar
¼ cup all-purpose flour
3 cups rhubarb
diced
*
1 cup strawberries
sliced

Directions

Preheat oven to 375℉ (190℃).

Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries.

Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 25226% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 131mg 5%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 20%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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