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Pastel De Ron ( Rum Pie)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.029
Energy (kCal)714.495
Carbohydrates (g)73.97
Total fats (g)43.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. CRUST: | 2. Preheat oven to 325ºF. | 3. In a mixing bowl, blend all crust ingredients until well-mixed. Press mixture into a 10 inch springform pan, going 1/2 inch up the sides. Bake at 325ºF for 10-15 minutes, or until lightly browned. Set aside to cool. | 4. FILLING: | 5. In a medium saucepan, sprinkle gelatin over half-and-half. Add sugar and cook over medium heat until both sugar and gelatin are dissolved. Cool completely. | 6. Scrape thawed whipped topping into a large bowl. Fold in cooled gelatin mixture until well-mixed. Mix in rum and rum extract. Pour into prepared crust. Chill for at least two hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    graham cracker 8 sheets crushed - - - -
    butter 6 tablespoons melted 513.0 23.570999999999998 16.029 43.2
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    nut 1/2 cup crushed - - - -
    salt 1/2 teaspoon salted - - - -
    gelatin 2 envelopes unflavored - - - -
    half 2 cups - - - -
    sugar 1/3 cup 201.495 50.398999999999994 0.0 0.0
    topping 1 container thawed whipped - - - -
    rum 1/2 cup - - - -
    rum extract 1 teaspoon - - - -

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



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