Taste of Home
Dixie Pie
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 2 pies (8 servings each).
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.
Ingredients
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Pastry for two single-crust pies (9 inches)
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1-1/2 cups raisins
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1 cup butter, softened
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1 cup sugar
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1 cup packed brown sugar
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6 eggs
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2 teaspoons vanilla extract
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2 to 4 teaspoons ground cinnamon
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1 cup chopped nuts
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1 cup sweetened shredded coconut
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Whipped topping and additional chopped nuts, optional
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 468 calories, 27g fat (13g saturated fat), 115mg cholesterol, 262mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 6g protein.
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