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Dixie Pie

 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. 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 McCormick® Pure 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 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.
  • 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. Garnish

2 of 2

Dixie Pie (continued)

Directions (continued)

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