Try this Peach and Blueberry Breakfast Pie recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375 degrees. Use butter to grease shallow 9 inch pie pan. Place eggs and sugar in the bowl of an electric mixer and beat until frothy. Add cream, vanilla, and flour and beat until smooth. Pour into buttered pie pan enough batter to coat bottom. Bake for 5 minutes. Remove from oven and scatter fruit over batter. Pour remaining batter over it and bake until set 20-25 minutes. Remove from oven - cool 30 + minutes - dust with powdered sugar. Cut into wedges and serve.JM. Holly Hill House Bed & Breakfast Port Townsend, Washington Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela L Gilliland) on Dec 31, 1997
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Serving Size: 1 Serving (1520g) | ||
Recipe Makes: 1 | ||
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Calories: 2622 | ||
Calories from Fat: 997 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.8g | 148 % | |
Saturated Fat 45.1g | 226 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 3295.4mg | 1014 % | |
Sodium 1122.9mg | 39 % | |
Potassium 1762.2mg | 46 % | |
Total Carbohydrate 315.6g | 93 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 307.6g | ||
Protein 102.5g | 146 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2622
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