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

Ingredients

  • 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.

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 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

Nutritional Facts

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

  • 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.
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDixie Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
saw-whet User ID: 2849135 83090
Reviewed Nov. 20, 2014

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

Loading Image