In covered blender container, blend all ingredients except pie shell at high speed until nuts are chopped. Pour into pie shell. Bake at 400 F for 15 minutes; reduce temperature to 350 F and bake an additional 35 to 40 minutes until set. Serve slightly warm. Formatted by Mardi Desjardins March 11, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi
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|Serving Size: 1 Serving (1758g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1814 (36%)|
|Amt Per Serving||% DV|
|Total Fat 201.6g||269 %|
|Saturated Fat 72.1g||361 %|
|Monounsaturated Fat 62.4g|
|Polyunsanturated Fat 44.8g|
|Cholesterol 2459.3mg||757 %|
|Sodium 1860.9mg||64 %|
|Potassium 3154.3mg||83 %|
|Total Carbohydrate 762.4g||224 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 744.9g|
|Protein 93.4g||133 %|
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Calories per serving: 5093
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