"McDonalds" Holiday Custard Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 335.2
- Total Fat: 14.7 g
- Cholesterol: 17.3 mg
- Sodium: 408.9 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 2.7 g
- Protein: 6.8 g
View full nutritional breakdown of "McDonalds" Holiday Custard Pie calories by ingredient
Number of Servings: 10
Ingredients
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Crust:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose flour
1/2 cup canola oil
1 teaspoon sea salt
3/4 cup cold water
2 tablespoons granulated sugar
Filling:
1 (1 oz) package sugar-free and fat-free instant vanilla pudding
2 cups skim milk
1/4 cup yellow cake mix (dry)
1/3 cup jimmies (sprinkles)
1 egg , beaten (for egg wash)
2 tablespoons jimmies (to garnish pies)
Directions
Crust:
Stir the flours, salt and sugar together in a medium bowl and freeze for about an hour. Put the oil in a small bowl and freeze separately from the flour for about an hour. Remove both from the freezer when an hour passes.
Stir the oil into the flour and mix until crumbly. Slowly add the water to the dough a little at a time until it reaches the right consistency.
Filling:
In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the sprinkles, stir just until incorporated.
Pies:
Preheat oven to 375F.
Roll out the pie dough to desired thickness. I recommend going as thin as you can without being able to see through it. Cut into desired shape and size and use the piece to cut as a guideline for the rest. (I cut mine into roughly 2-in x 4-in rectangles).
Spoon filling in the center of one rectangle leaving about a 1/2-in border along the edges. Brush egg wash along all of the edges. Layer an equal-size rectangle over top of the filling and press to seal along the edges. Using a fork, further press the edges using the end of the fork to ensure that the edges are sealed (this is very important, as your filling will leak if you don't).
After you have used up all of the pie crust and sealed each pocket pie tightly, take a knife and cut a few horizontal slits (about 1/2 in in size) on the top of each pie to allow steam to escape. Brush each pie with an egg wash and sprinkle with jimmies.
Align pies on a baking sheet sprayed with cooking spray. Bake for 10-15 minutes or until golden brown (be sure to keep your eye on the pies to make sure they are not leaking).
Serving Size: Makes 10 Mini Pies
Number of Servings: 10
Recipe submitted by SparkPeople user HAAS10.
Stir the flours, salt and sugar together in a medium bowl and freeze for about an hour. Put the oil in a small bowl and freeze separately from the flour for about an hour. Remove both from the freezer when an hour passes.
Stir the oil into the flour and mix until crumbly. Slowly add the water to the dough a little at a time until it reaches the right consistency.
Filling:
In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the sprinkles, stir just until incorporated.
Pies:
Preheat oven to 375F.
Roll out the pie dough to desired thickness. I recommend going as thin as you can without being able to see through it. Cut into desired shape and size and use the piece to cut as a guideline for the rest. (I cut mine into roughly 2-in x 4-in rectangles).
Spoon filling in the center of one rectangle leaving about a 1/2-in border along the edges. Brush egg wash along all of the edges. Layer an equal-size rectangle over top of the filling and press to seal along the edges. Using a fork, further press the edges using the end of the fork to ensure that the edges are sealed (this is very important, as your filling will leak if you don't).
After you have used up all of the pie crust and sealed each pocket pie tightly, take a knife and cut a few horizontal slits (about 1/2 in in size) on the top of each pie to allow steam to escape. Brush each pie with an egg wash and sprinkle with jimmies.
Align pies on a baking sheet sprayed with cooking spray. Bake for 10-15 minutes or until golden brown (be sure to keep your eye on the pies to make sure they are not leaking).
Serving Size: Makes 10 Mini Pies
Number of Servings: 10
Recipe submitted by SparkPeople user HAAS10.
Member Ratings For This Recipe
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ILOVECHICKEN1
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CHELS7891