Cook first 5 ingredients, stirring constantly, until thick. Add buter, salt and vanilla. Stir well. Pour into crust and top.
Can substitute 2 whole eggs for 3 egg yolks if you do not need the egg whites for meringue.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6|
|Calories from Fat: 44 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 110mg||34 %|
|Sodium 112.5mg||4 %|
|Potassium 148.4mg||4 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 53.1g|
|Protein 2.6g||4 %|
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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: 272
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