Dixie Pie Recipe
Dixie Pie Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 12-16 servings


  • 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 sweetened shredded coconut
  • Whipped topping and additional chopped nuts, optional

Nutritional Facts

1 piece: 468 calories, 27g fat (13g saturated fat), 115mg cholesterol, 262mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 6g protein.


  1. Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plates; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Place on wire racks to cool; discard foil.
  2. 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.
  3. 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. Garnish with whipped topping and nuts if desired. Yield: 2 pies (6-8 servings each).
Originally published as Dixie Pie in Taste of Home December/January 2000, p35

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saw-whet User ID: 2849135 83090
Reviewed Nov. 20, 2014

"wonderful recipe -- this is my favorite holiday dessert -- thank you"

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