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Seafood Souffle Pie

salad.queen's picture
  Pie crust mix 9 Ounce (1 Stick)
  Lime flavored gelatin 6 Ounce (2 Packages, 3 Ounce Each)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Diced peeled cooked shrimp 1 1⁄2 Cup (24 tbs), cleaned
  Diced avocado 2 Cup (32 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Finely chopped onion 2 Tablespoon

Using piecrust mix, prepare and bake one 9-inch pastry shell following package directions.
Dissolve gelatin and 1/2 teaspoon salt in 2 cups boiling water.
Stir in 1 cup cold water, mayonnaise, and lemon juice; beat till smooth.
Chill till partially set.
Whip till fluffy.
Fold in remaining ingredients.
Chill till mixture mounds when spooned.
Pour into baked pastry shell.
Chill 4 or 5 hours or till firm.
Garnish with additional cooked shrimp, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4293 Calories from Fat 2646

% Daily Value*

Total Fat 299 g459.4%

Saturated Fat 43.2 g215.9%

Trans Fat 0 g

Cholesterol 859.2 mg286.4%

Sodium 4698.7 mg195.8%

Total Carbohydrates 301 g100.2%

Dietary Fiber 20.6 g82.5%

Sugars 141 g

Protein 107 g214.8%

Vitamin A 30% Vitamin C 90.3%

Calcium 36.3% Iron 103%

*Based on a 2000 Calorie diet

Seafood Souffle Pie Recipe