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Peanut Butter Crust Vegetable Pie

Veg.Magic's picture
Ingredients
  Butter 3 Tablespoon
  Flour 5 Tablespoon
  Salt 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 3 Cup (48 tbs)
  Onions 16 Small, cooked
  Butter beans 1 Cup (16 tbs), cooked
  Carrots 3 , cooked
  Peanut butter crust 1
Directions

GETTING READY
1. Preheat oven to 425 degrees Fahrenheit.

MAKING
2. In a pan, melt butter and stir in flour.
3. Remove pan from heat and gradually add milk; stir well to mix.
4. Add seasonings and return the pan to heat.
5. Cook gently with constant stirring until sauce is smooth and thick.
6. Add the vegetables.

FINALISING
7. Into a pie dish, transfer the mixture and cover top with the peanut butter crust.
8. Bake in preheated oven for 25 minutes until pastry is brown.

SERVING
9. Spoon Peanut Butter Crust Vegetable Pie and serve with a crunchy salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet
Cook Time: 
30 Minutes
Servings: 
4

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Your rating: None
4.125
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 827 Calories from Fat 196

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 41.1 mg13.7%

Sodium 1128.3 mg47%

Total Carbohydrates 138 g45.9%

Dietary Fiber 20.7 g82.9%

Sugars 50.5 g

Protein 27 g54.2%

Vitamin A 162.1% Vitamin C 65.2%

Calcium 40.4% Iron 38.6%

*Based on a 2000 Calorie diet

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Peanut Butter Crust Vegetable Pie Recipe