Directions:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
- In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
- Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.29 Kcal (918 kJ) | ||
| Calories from fat | 150.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 26% | |
|---|---|---|---|
| Cholesterol | 32.03mg | 11% | |
| Sodium | 143.37mg | 6% | |
| Potassium | 62.73mg | 1% | |
| Total Carbs | 15.4g | 5% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 312.83 Kcal (1310 kJ) | ||
| Calories from fat | 214.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.86g | 26% | |
|---|---|---|---|
| Cholesterol | 45.69mg | 11% | |
| Sodium | 204.52mg | 6% | |
| Potassium | 89.49mg | 1% | |
| Total Carbs | 21.97g | 5% | |
| Sugars | 3.43g | 10% | |
| Dietary Fiber | 1.19g | 3% | |
| Protein | 3.27g | 5% | |
| Vitamin C | 9mg | 11% | |
| Iron | 1.1mg | 4% | |
| Calcium | 40.8mg | 3% | |
* 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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