Try this Passover Pie Crust #3 recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees F. Grease a 9-in. pie pan. Insert metal blade. Place pecans in work bowl and process until fine; with 3 or 4 pulses. Add remaining ingredients and process until well blended; about 15 to 20 seconds. Bake for 8-10 minutes or until light gold in color. Cool completely before filling. Note: When recipe calls for an unbaked pie shell, fill before baking. FROM: NANCY BERRY (CWBJ78A) Formatted by Elaine Radis BGMB90B; 3/92 Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1860 | ||
Calories from Fat: 1068 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.7g | 158 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 66.8g | ||
Polyunsanturated Fat 35.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 756.2mg | 20 % | |
Total Carbohydrate 197.6g | 58 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 179.7g | ||
Protein 22.5g | 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: 1860
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