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Salmon Crunch Pie's picture
  Flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Cold butter 1⁄2 Cup (8 tbs), chopped
  Shredded cheddar cheese 1 Cup (16 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Canned salmon 14 Ounce, drained and chunked (2- 7 Oz cans)
  Eggs 3 , beaten
  Sour cream 1 Cup (16 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Finely chopped onion 1 Teaspoon

Combine the flour, salt, paprika and butter in a food processor container and pulse until mixture resembles coarse crumbs.
Pulse in the cheddar cheese and pecans.
Set aside 1/2 cup of the flour mixture for a topping.
Press the remaining mixture in the bottom and up the side of a 10 inch pie plate.
Arrange the salmon in the pie shell.
Combine the eggs, sour cream, mayonnaise, swiss cheese and onion in a bowl and mix well.
Spoon the egg mixture evenly over the salmon layer.
Sprinkle the reserved flour mixture evenly over the top.
Bake at 375 degrees for 35 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4628 Calories from Fat 3182

% Daily Value*

Total Fat 361 g554.8%

Saturated Fat 134.5 g672.5%

Trans Fat 0 g

Cholesterol 1344.5 mg448.2%

Sodium 6152 mg256.3%

Total Carbohydrates 167 g55.5%

Dietary Fiber 12.5 g50%

Sugars 13.5 g

Protein 164 g328.3%

Vitamin A 192% Vitamin C 11%

Calcium 167.3% Iron 81.2%

*Based on a 2000 Calorie diet

Salmon Crunch Pie Recipe