Try this Raisin & Rice Mini Pies recipe, or contribute your own.
Suggest a better description1. Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
2. Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
3. Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.) If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 352 | ||
Calories from Fat: 248 (70%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27.6g | 37 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 14126.8mg | 487 % | |
Potassium 361.8mg | 10 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 21.8g | ||
Protein 4.7g | 7 % | |
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: 352
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.