Directions:
- On floured surface,roll out dough to 1/8' thickness,line 9 pie pan. Trim dough overhang to 3/4 ;fold dough under,even with rim of pie pan. Flute or crimp edge. Refrigerate 30 mins or till dough is firm.
- Meanwhile,heat oven to 350. Beat brown sugar and eggs in a large bowl at med. speed until well Add all remaining filling ingredients except nuts;beat until combined. Pour into pie crust;sprinkle with nuts.
- Bake 40-45 mins or till crust and filling are light golden brown.(Filling will set as pie cools) Check pie after first 20 min of baking. If crust appears to be browning too quickly,cover edges with foil. Cool on wire rack. Serve at room temp. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.16 Kcal (1613 kJ) | ||
| Calories from fat | 276.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.69g | 47% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 92.87mg | 4% | |
| Potassium | 209.09mg | 4% | |
| Total Carbs | 27.78g | 9% | |
| Sugars | 23.24g | 93% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 538.95 Kcal (2256 kJ) | ||
| Calories from fat | 386.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.94g | 47% | |
|---|---|---|---|
| Cholesterol | 32.04mg | 8% | |
| Sodium | 129.95mg | 4% | |
| Potassium | 292.58mg | 4% | |
| Total Carbs | 38.88g | 9% | |
| Sugars | 32.52g | 93% | |
| Dietary Fiber | 3.75g | 11% | |
| Protein | 6.01g | 9% | |
| Vitamin C | 2.4mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 8% | |
| Calcium | 67.4mg | 5% | |
* 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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