Directions:
- For the batter:
- In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
- For the crust:
- Preheat the oven to 350 degrees F.
- Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
- To assemble:
- Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1013.9 Kcal (4245 kJ) | ||
| Calories from fat | 527.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.64g | 90% | |
|---|---|---|---|
| Cholesterol | 465.41mg | 155% | |
| Sodium | 3664.12mg | 153% | |
| Potassium | 776.8mg | 17% | |
| Total Carbs | 57.4g | 19% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 66.61g | 133% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.1mg | 23% | |
| Calcium | 1835.9mg | 184% | |
| Amount Per 100 g | |||
| Calories | 182.32 Kcal (763 kJ) | ||
| Calories from fat | 94.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 90% | |
|---|---|---|---|
| Cholesterol | 83.69mg | 155% | |
| Sodium | 658.9mg | 153% | |
| Potassium | 139.69mg | 17% | |
| Total Carbs | 10.32g | 19% | |
| Sugars | 0.46g | 10% | |
| Dietary Fiber | 0.9g | 20% | |
| Protein | 11.98g | 133% | |
| Vitamin C | 1.1mg | 10% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 23% | |
| Calcium | 330.1mg | 184% | |
* 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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