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Peach Pineapple Custard Pie Recipe
|Pastry||1 (For Single Crust Pie)|
|Peach pie filling||21 Ounce (1 Can)|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2225 Calories from Fat 868
% Daily Value*
Total Fat 98 g151%
Saturated Fat 48 g239.9%
Trans Fat 0 g
Cholesterol 636.1 mg
Sodium 762 mg31.7%
Total Carbohydrates 318 g106.1%
Dietary Fiber 11.3 g45.4%
Sugars 242.2 g
Protein 34 g67.7%
Vitamin A 71.7% Vitamin C 45.5%
Calcium 39% Iron 14.2%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
For filling, in mixing bowl combine pie filling and crushed pineapple; turn into the partially baked pastry shell.
In mixer bowl with electric mixer or rotary beater, beat together sour cream and cream cheese; add eggs and sugar, beating mixture till smooth.
Place pie shell on oven rack; pour sour cream-egg mixture over peach-pineapple layer.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 15 minutes.
Remove foil; bake for 15 to 20 minutes more or till crust is golden and filling is set.
Cool on rack.
Cover; chill to store.