Directions:
- Fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them.
- Bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool.
- Combine nectar and the next 5 ingredients in a medium saucepan.
- Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens.
- Then remove from the heat.
- Stir in the butter and vanilla.
- Cover tightly with plastic wrap, and cool to room temperature.
- Spoon mixture into prepared piecrust; cover and chill for 8 hours.
- Then garnish the pie if you desire.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 717.54 Kcal (3004 kJ) | ||
| Calories from fat | 298.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.11g | 51% | |
|---|---|---|---|
| Cholesterol | 172.71mg | 58% | |
| Sodium | 379.63mg | 16% | |
| Potassium | 309.78mg | 7% | |
| Total Carbs | 96.31g | 32% | |
| Sugars | 53.27g | 213% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 7.63g | 15% | |
| Vitamin C | 54.1mg | 90% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 87.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 174.96 Kcal (733 kJ) | ||
| Calories from fat | 72.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 51% | |
|---|---|---|---|
| Cholesterol | 42.11mg | 58% | |
| Sodium | 92.57mg | 16% | |
| Potassium | 75.54mg | 7% | |
| Total Carbs | 23.49g | 32% | |
| Sugars | 12.99g | 213% | |
| Dietary Fiber | 0.71g | 12% | |
| Protein | 1.86g | 15% | |
| Vitamin C | 13.2mg | 90% | |
| Iron | 0.3mg | 7% | |
| Calcium | 21.3mg | 9% | |
* 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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