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Tuna Crunch Pie Recipe
|Sifted flour||1 1⁄2 Cup (24 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs) (Land O'Lakes)|
|Finely chopped diamond walnuts||1⁄2 Cup (8 tbs)|
|Canned tuna||14 Ounce, drained, flaked (2 7 Ounce Cans)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded cheddar cheese/Cheddar cheese||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Grated onion||1 Teaspoon|
|Dill seed/Dill weed||1⁄4 Teaspoon|
|Hot pepper sauce||2 Drop|
Serving size: Complete recipe
Calories 4354 Calories from Fat 2809
% Daily Value*
Total Fat 316 g486.8%
Saturated Fat 138.2 g690.9%
Trans Fat 0 g
Cholesterol 1288.3 mg
Sodium 5104.4 mg212.7%
Total Carbohydrates 163 g54.3%
Dietary Fiber 12.9 g51.5%
Sugars 11.3 g
Protein 206 g411.2%
Vitamin A 220.6% Vitamin C 52.9%
Calcium 171.5% Iron 116.5%
*Based on a 2000 Calorie diet
Cut in butter until mixture resembles coarse crumbs.
Stir in walnuts.
Reserve 1 cup mixture for topping.
Press remaining mixture onto bottom and sides of well-greased 10-inch piepan.
Place tuna in pan.
Beat eggs until light and fluffy.
Blend in remaining ingredients.
Pour over tuna.
Sprinkle with reserved crumb mixture.
Bake at 400° for 35 to 40 minutes until golden brown.
Cool 10 minutes before serving.