Directions:
- In a heavy medium saucepan stir together first 5 ingredients. Cook, stirring constantly over medium heat until thinkened and bubbly, keep warm.
- For Meringue, place the egg whites and cream of tartat in a large clean mixing bowl. Beat with an electric mixer on medium speed until you get soft peaks. Slowly add sugar, one tablespoon at a time. Beating on high for about 4 minutes until stiff glossy peaks form.
- Pour warm filling into baked pie chell. Spread meringue over filling. Bake in a 350 oven for 15 minutes. Remove and cool on wire rack for 1 hours. Chill 3-6 hours before serving. Cover for longer storage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.53 Kcal (1878 kJ) | ||
| Calories from fat | 143.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.99g | 25% | |
|---|---|---|---|
| Cholesterol | 81.23mg | 27% | |
| Sodium | 285.85mg | 12% | |
| Potassium | 392.34mg | 8% | |
| Total Carbs | 72.31g | 24% | |
| Sugars | 33.2g | 133% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 109.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 263.17 Kcal (1102 kJ) | ||
| Calories from fat | 84.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 25% | |
|---|---|---|---|
| Cholesterol | 47.66mg | 27% | |
| Sodium | 167.72mg | 12% | |
| Potassium | 230.19mg | 8% | |
| Total Carbs | 42.43g | 24% | |
| Sugars | 19.48g | 133% | |
| Dietary Fiber | 1.22g | 8% | |
| Protein | 4.45g | 15% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.8mg | 8% | |
| Calcium | 64.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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