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Pie Pacifica

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  Canned green peas 1 Pound
  Whole kernel corn 16 Ounce
  Condensed vegetable soup 10 1⁄2 Ounce
  Evaporated milk 2⁄3 Cup (10.67 tbs)
  Canned tuna 14 Ounce, drained and broken into chunks
  Pimientos 4 Ounce, drained and diced
  Instant minced onion 2 Teaspoon
  Pie crust mix 16 Ounce

1 Drain liquid from peas and corn into a medium-size saucepan.
Stir in soup and evapo-rated milk; heat to boiling.
2 Combine peas, corn, tuna, pimientos, and onion in shallow 8-cup baking dish; pour boiling soup mixture over; stir to mix.
3 Bake in hot oven (400°) for 20 to 25 minutes, or until bubbly-hot.
4 While tuna mixture bakes, make and bake pastry topping: Prepare piecrust mix, following label directions.
Place on lightly floured cookie sheet on a damp towel to prevent slipping; roll out to a shape about 1 inch smaller than top of baking dish.
5 Trim edges evenly or, to make a fish design as pictured, cut around a fish shape (cardboard or plate).
Mark "scales" by making shallow curved cuts, holding sharp-point knife on a slant.
6 Bake in hot oven (400°) for 12 to 15 minutes, or until golden-brown.
7 Slide on top of bubbling tuna mixture.
Mark eye with a pea, parsley sprig, or a bit of pimiento.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 661 Calories from Fat 281

% Daily Value*

Total Fat 32 g49%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 975.3 mg40.6%

Total Carbohydrates 62 g20.5%

Dietary Fiber 4.5 g18%

Sugars 8.5 g

Protein 31 g62%

Vitamin A 29% Vitamin C 41.7%

Calcium 15.1% Iron 21.4%

*Based on a 2000 Calorie diet

Pie Pacifica Recipe