Directions:
- Heat oven to 450 degrees; line a 9 inch round cake pan w/ foil, letting ends extend about 2in.
- Above pan.
- Unfold pie crust into pan; press into pan, folding edges down slightly to make a 1 inch high lip; press edges gently with a fork, then prick crust all over with a fork.
- Press a sheet of foil snugly onto crust and bake for 12 minutes; remove foil and bake for 6 minutes more until lightly browned; remove from oven and set aside;.
- Reduce oven heat to 350 degrees.
- Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended; pour into crust; scatter nuts evenly across top of filling.
- Bake 25 to 30 minutes until puffed, lightly browned and a knife inserted near center comes out clean.
- Remove to a wire rack to cool; refrigerate at least fours hours to firm; when firm lift foil by edges to rack to cut; cut into 24 wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.79 Kcal (330 kJ) | ||
| Calories from fat | 47.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 8% | |
|---|---|---|---|
| Cholesterol | 18.12mg | 6% | |
| Sodium | 46.42mg | 2% | |
| Potassium | 39.07mg | 1% | |
| Total Carbs | 6.18g | 2% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 369.75 Kcal (1548 kJ) | ||
| Calories from fat | 225.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.02g | 8% | |
|---|---|---|---|
| Cholesterol | 85.03mg | 6% | |
| Sodium | 217.86mg | 2% | |
| Potassium | 183.35mg | 1% | |
| Total Carbs | 29.02g | 2% | |
| Sugars | 10.79g | 9% | |
| Dietary Fiber | 1.86g | 2% | |
| Protein | 6.96g | 3% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 2mg | 2% | |
| Calcium | 110.1mg | 2% | |
* 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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