|Granulated sugar||2 Tablespoon|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Blueberries/Raspberries / sliced strawberries||2 Cup (32 tbs), sliced|
|Nectarines/Peaches||3 , thinly sliced|
|Packed brown sugar||1⁄3 Cup (5.33 tbs) (Have Ready At Serving Time)|
Beat egg yolks until thick and lemon colored, about 5 minutes.
Gradually beat in granulated sugar.
Heat whipping cream in 1 1/2-quart saucepan over medium heat just until hot.
Stir at least half of the hot cream gradually into egg yolks.
Blend into hot cream in saucepan.
Cook, stirring constantly, until mixture thickens, about 5 minutes (do not boil).
Pour into 9-inch pie plate.
Refrigerate at least 2 hours but no longer than 24 hours.
Serving size: Complete recipe
Calories 2194 Calories from Fat 1201
% Daily Value*
Total Fat 134 g205.6%
Saturated Fat 84 g420.1%
Trans Fat 0 g
Cholesterol 1052.4 mg350.8%
Sodium 145.1 mg6%
Total Carbohydrates 213 g71.1%
Dietary Fiber 14.3 g57.4%
Sugars 186.3 g
Protein 14 g27.9%
Vitamin A 44.5% Vitamin C 86.2%
Calcium 36.3% Iron 21%
*Based on a 2000 Calorie diet