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|6 servings per container|
|Serving Size: 13 g|
|dry mix||0.167 filling for 8 inch pie|
|Calories from Fat||0||15|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)||2%|
|Saturated Fat||0 g (0%)||3%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||23%|
|Sodium||120 mg (5%)||5%|
|Total Carbohydrate||12 g (4%)||9%|
|Dietary Fiber||0 g (0%)||0%|
One 8 or 9-inch pie. Natural flavor. For product information and great recipes visit our website at www.jelsert.com.
Cornstarch, Sugar, Food Starch Modified, Citric Acid (for Tartness), Salt, Contains Less than 2% of the Following: Natural Flavor, Partially Hydrogenated Soybean and Cottonseed Oil, Yellow 5.
Pie Directions: (Meringue Topping Directions on side panel) 1. Mix contents of package with 1/2 cup sugar and 1/4 cup water. Stir in 2 egg yolks and 2 cups of water. 2. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Cool 5 minutes, stirring twice. 3. Pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crusts). Top with meringue if desired. Makes 1 (8 or 9-inch) pie. Directions for Pudding: Prepare filling following pie directions. Pour into individual heatproof dishes. Top with meringue if desired and bake as directed (see side panel). Cool slightly and refrigerate at least 2 hours. Please include the product manufacturing code in consumer correspondence. Microwave Directions: (Filling only) 1. Mix filling ingredients following Pie Directions. 2. Cook on high power 3 minutes. Stir. Cook 3 to 5 minutes (Low wattage microwave ovens may require more time) more or until mixture comes to a full bubbling boil, stirring every 2 minutes. 3. Stir well, pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crust). Prepare meringue, top pie, bake and chill as directed on side panel. Meringue Topping: 1. Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form. 2. Spread meringue over hot pie filling, seal well to crust. 3. Bake at 350 degrees F for 10 to 12 minutes or until light brown. Cool to room temperature. Refrigerate 3 to 4 hours.
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