Directions:
- Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
- Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.
- In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.94 Kcal (645 kJ) | ||
| Calories from fat | 87.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 30.77mg | 10% | |
| Sodium | 219.02mg | 9% | |
| Potassium | 109.66mg | 2% | |
| Total Carbs | 13.38g | 4% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 2.6mg | 86% | |
| Iron | 0.4mg | 2% | |
| Calcium | 225.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 215.74 Kcal (903 kJ) | ||
| Calories from fat | 121.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.55g | 15% | |
|---|---|---|---|
| Cholesterol | 43.13mg | 10% | |
| Sodium | 306.94mg | 9% | |
| Potassium | 153.68mg | 2% | |
| Total Carbs | 18.75g | 4% | |
| Sugars | 2.22g | 6% | |
| Dietary Fiber | 1.21g | 3% | |
| Protein | 5.78g | 8% | |
| Vitamin C | 7.2mg | 9% | |
| Vitamin A | 3.6mg | 86% | |
| Iron | 0.6mg | 2% | |
| Calcium | 315.6mg | 23% | |
* 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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