Pie Pacifica Recipe
Ingredients
| Canned green peas | 1 Pound | |
| Whole kernel corn | 16 Ounce | |
| Condensed vegetable soup | 10 1⁄2 Ounce | |
| Evaporated milk | 2⁄3 Cup (10.67 tbs) | |
| Canned tuna | 14 Ounce, drained and broken into chunks | |
| Pimientos | 4 Ounce, drained and diced | |
| Instant minced onion | 2 Teaspoon | |
| Pie crust mix | 16 Ounce |
Nutrition Facts
Serving size
Calories 661 Calories from Fat 281
% Daily Value*
Total Fat 32 g49%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 975.3 mg40.6%
Total Carbohydrates 62 g20.5%
Dietary Fiber 4.5 g18%
Sugars 8.5 g
Protein 31 g62%
Vitamin A 29% Vitamin C 41.7%
Calcium 15.1% Iron 21.4%
*Based on a 2000 Calorie diet
Directions
Stir in soup and evapo-rated milk; heat to boiling.
2 Combine peas, corn, tuna, pimientos, and onion in shallow 8-cup baking dish; pour boiling soup mixture over; stir to mix.
3 Bake in hot oven (400°) for 20 to 25 minutes, or until bubbly-hot.
4 While tuna mixture bakes, make and bake pastry topping: Prepare piecrust mix, following label directions.
Place on lightly floured cookie sheet on a damp towel to prevent slipping; roll out to a shape about 1 inch smaller than top of baking dish.
5 Trim edges evenly or, to make a fish design as pictured, cut around a fish shape (cardboard or plate).
Mark "scales" by making shallow curved cuts, holding sharp-point knife on a slant.
6 Bake in hot oven (400°) for 12 to 15 minutes, or until golden-brown.
7 Slide on top of bubbling tuna mixture.
Mark eye with a pea, parsley sprig, or a bit of pimiento.
Chef
