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Puerto Vallarta Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.9281
Energy (kCal)1291.6836
Carbohydrates (g)229.6015
Total fats (g)28.5093
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine gelatin,1/2 cup sugar and salt in heavy saucepan. | 2. Beat egg yolks and lime juice together until foamy; stir into gelatin mixture. | 3. Cook about 3 minutes over low heat, stirring until gelatin is completely disolved. | 4. Stir in tequila, orange liqeur and lime peel. | 5. Cool and refrigerate until mixture is thick but not set. | 6. Beat eggs whites until foamy. | 7. Slowly add remaining 1/2 cup sugar and continue beating until stiff peaks form. | 8. Fold egg whites into gelatin mixture. | 9. Turn into pie crust and chill thoroughly. | 10. Pipe or spoon sweetened whipped cream around the edge of pie and garnish with lime peel twists. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 envelope unflavored - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    salt 1 teaspoon - - - -
    egg 4 separated 286.0 1.44 25.12 19.02
    lime juice 1 cup squeezed 60.5 20.3764 1.0164 0.1694
    tequila 1/3 cup 51.6036 5.3011 0.1407 0.0469
    orange liqueur 2 tablespoons - - - -
    pie crust 10 inch baked - - - -
    whipping cream 1/4 cup whipped 87.6 0.888 0.6509999999999999 9.273
    lime peel 8 pieces - - - -

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



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