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Tecumseh Pudding Pie

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Ingredients
  Eggs 3
  Undiluted evaporated milk 2 Cup (32 tbs)
  Whole kernel corn 2 Cup (32 tbs) (Use Either Fresh Or Frozen)
  Sliced stuffed olives 1⁄2 Cup (8 tbs)
  Minced water cress 1⁄2 Cup (8 tbs)
  Grated onion 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Tabasco sauce 1 Dash
  Pastry 1⁄2
Directions

GETTING STARTED
1. Preheat the oven to 425° F.

MAKING
2. Take a bowl and whisk eggs until they turn foamy.
3. Fold in the milk and whisk for another 3 minutes.
4. Add corn, olives, water cress, onion and seasonings.
5. Cook the mixture over low heat until the mixture gets slightly thick. Stir the mixture throughout the cooking period.
6. Take 1 ½ quart casserole and roll out the pastry to fit the casserole.
7. Spoon the corn mixture and bake it uncovered for about 10 minutes at 425° F.
8. Bake the mixture for about 45-50minutes by reducing the heat to 325° F until the mixture gets set.
9. Cool for some time before serving.

SERVING
10. Serve cold pudding pie immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
8

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 115 Calories from Fat 64

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 2.8 g13.8%

Trans Fat 0 g

Cholesterol 90.5 mg30.2%

Sodium 355.4 mg14.8%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.32 g1.3%

Sugars 5.4 g

Protein 5 g10.9%

Vitamin A 4.6% Vitamin C 3.1%

Calcium 11.3% Iron 2.4%

*Based on a 2000 Calorie diet

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Tecumseh Pudding Pie Recipe