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Pennsylvania Dutch Corn Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.8983
Energy (kCal)1309.7375
Carbohydrates (g)120.8503
Total fats (g)33.6178
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees Fahreneheit. | 2. In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk. | 3. Cook on low heat for 20 minutes. | 4. Press 1 pie crust in bottom and sides of a 9 inch pan. | 5. Pour hot filling into crust. | 6. Dot with pieces of butter. | 7. Cover with top crust and flute edges to seal. | 8. Cut slits in the top crust to allow steam to escape. | 9. Place on a cookie sheet. | 10. Bake for 30 minutes @ 425 degrees for 30 minutes. | 11. Reduce oven to 350 degrees for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 large peeled chopped - - - -
    kernel corn 15 ounces drained 557.0675 110.0102 15.3938 6.0384
    cream corn 15 ounces 378.25 0.0 84.15 2.125
    egg 3 cooked chopped 214.5 1.08 18.84 14.265
    salt pepper 378.25 0.0 84.15 2.125
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    15 ounces 378.25 0.0 84.15 2.125

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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