Directions:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside.
- In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges.
- Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.23 Kcal (876 kJ) | ||
| Calories from fat | 88.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 62.42mg | 21% | |
| Sodium | 562.9mg | 23% | |
| Potassium | 169.54mg | 4% | |
| Total Carbs | 23.49g | 8% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 7.01g | 14% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 206.93 Kcal (866 kJ) | ||
| Calories from fat | 88.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 15% | |
|---|---|---|---|
| Cholesterol | 61.73mg | 21% | |
| Sodium | 556.71mg | 23% | |
| Potassium | 167.68mg | 4% | |
| Total Carbs | 23.23g | 8% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 6.93g | 14% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 56.4mg | 6% | |
* 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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