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.
Recommended: The Ultimate Thanksgiving Dinner Menu
VERIFIED BY Taste of Home Test Kitchen
- Pastry for two single-crust pies (9 inches)
- 1-1/2 cups raisins
- 1 cup butter or margarine, 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.
- 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 mixing bowl, cream butter and sugars. Beat in eggs, vanilla and cinnamon until smooth. Drain raisins. Stir 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