1. 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.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|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 %|
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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: 352
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