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Dixie Pie

When Mom baked this old-fashioned sugar pie, family members would clamor for second servings. We love the combination of cinnamon, coconut, nuts and raisins. She'd sometimes toss in a few chocolate chips for variety. Thanksgiving and Christmas dinner were not complete without this dessert.

12-16 ServingsPrep: 20 min. + cooling Bake: 30 min. + cooling

Ingredients

Pastry for two single-crust pies (9 inches)
1-1/2 cups raisins
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Whipped topping and additional chopped nuts, optional.

Directions

Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond
edge of plate; flute edges. Line crusts with a double thickness of
heavy-duty foil. Bake at 450° for 10 minutes. Discard foil. Cool
on wire racks.
Place raisins in a saucepan and cover with water; bring to a boil.
Remove from heat; set aside. In a large bowl, cream butter and
sugars until light and fluffy. Beat in eggs, vanilla and cinnamon
until blended.
Drain raisins. Stir the raisins, nuts and coconut into creamed
mixture (mixture will appear curdled). Pour into the crusts.
Bake at 350° for 30-35 minutes or until set. Cool on wire racks.

2 of 2

Dixie Pie (continued)

Directions (continued)

Garnish with whipped topping and nuts if desired. Yield: 2 pies (6-8
servings each).

Nutrition Facts: 1 serving (1 piece) equals 468 calories, 27 g fat (13 g saturated fat), 115 mg cholesterol, 262 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.