Try this Leonard Crowe's Rhubarb Custard Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Prepare pie crust and line a pie pan with one layer. Beat eggs slightly and add remaining ingredients, except butter, and mix thoroughly. Pour into pan and dot with butter. Cover with top crust or lattice top. Cover edge with tin foil to prevent excess browning, and bake 50-60 minutes until nicely browned. Removed foil for last 15 minutes of baking. Serve slightly warm.
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Serving Size: 1 Recipe (1006g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 571 | ||
Calories from Fat: 247 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 593.4mg | 183 % | |
Sodium 111927.3mg | 3860 % | |
Potassium 1677.7mg | 44 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 54.2g | ||
Protein 22.6g | 32 % | |
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: 571
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