Line 9-inch pie plate with pie crust; seal and flute edge.,Mix eggs| milk| sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.,Bake 40 to 45 min. or until knife inserted in center comes out clean.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 egg s, beaten
1/2 cup whole milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. ground black pepper
4-1/2 cups (1/2 of 30-oz. pkg.) ORE-IDA Potatoes O’Brien, thawed
Line 9-inch pie plate with pie crust; seal and flute edge.
Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
Bake 40 to 45 min. or until knife inserted in center comes out clean.
Serve with fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.