Strawberry Rhubarb Custard Pie
- Number of Servings: 8
Ingredients
2 Rolled Dough Pie Crust, 1 cup Sour Cream (8 oz) 3/4cup Granulated Sugar 1 large Egg, fresh, whole, raw 1 Tbsp cup Flour, white 2 tsp Vanilla Extract 1 can(21 oz) Lucky Leaf strawberry Rhubarb Pie Filling
Preheat oven to 400 degrees. Mix together sour cream, sugar, egg, flour and vanilla extract until smooth. Gently fold in full can pie filling into the sour cream mixture. Pour the filling into the unbaked pie crust. Top with other crust. Bake for 35 to 40 minutes or until done.
Serving Size: 8 piece to 9 inch pie
Number of Servings: 8
Recipe submitted by SparkPeople user GIGGLES1263.
Serving Size: 8 piece to 9 inch pie
Number of Servings: 8
Recipe submitted by SparkPeople user GIGGLES1263.
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 7.5 g
- Cholesterol: 36.5 mg
- Sodium: 50.2 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
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