Directions:
- Preheat the oven to 425*.
- In a blender or food processor, puree the berries, then strain through a fine-mesh sieve to remove the seeds.
- In a medium bowl, lightly beat the eggs, stir in the cream, sugar, vanilla, salt and berry puree.
- Mix until thoroughly blended.
- Pour the filling into the pie shell - and bake for 10 minutes.
- Lower the heat to 325* -
- And continue baking for 35 minutes longer or until the filling jiggles slightly in the center (but does not ripple in waves)
- Transfer the pie to a wire rack and let it cool completely.
- Cover the pie loosely with foil and refrigerate for at least 1 hour before serving -
- Garnish the top with a few berries and mint sprigs.
- ***NOTE> you want just a little wobbliness left in the center of the pie when it first comes out of the oven.as it cools, it will firm up - .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.79 Kcal (1155 kJ) | ||
| Calories from fat | 144.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.11g | 25% | |
|---|---|---|---|
| Cholesterol | 86.36mg | 29% | |
| Sodium | 160.59mg | 7% | |
| Potassium | 112.57mg | 2% | |
| Total Carbs | 30.45g | 10% | |
| Sugars | 12.32g | 49% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 3.65g | 7% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 259.43 Kcal (1086 kJ) | ||
| Calories from fat | 136.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 25% | |
|---|---|---|---|
| Cholesterol | 81.23mg | 29% | |
| Sodium | 151.07mg | 7% | |
| Potassium | 105.9mg | 2% | |
| Total Carbs | 28.64g | 10% | |
| Sugars | 11.59g | 49% | |
| Dietary Fiber | 2.26g | 10% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 7.7mg | 14% | |
| Iron | 0.8mg | 5% | |
| Calcium | 33.5mg | 4% | |
* 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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