Raisin Coconut Pie
|Pie pastry||1 (For Single Crust)|
|Raisins||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Lemon juice||1 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Unsweetened whipped cream||4 Tablespoon|
TO MAKE PASTRY
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool thoroughly on rack.
To plump raisins, in small mixing bowl cover raisins with boiling water; let stand 5 minutes.
TO MAKE FILLING
In a mixing bowl beat eggs slightly with rotary beater or fork.
Stir in sugar, melted butter or margarine, lemon juice, and vanilla; mix well.
Stir in coconut and well-drained raisins.
Place pie shell on oven rack; pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 30 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack before serving.
Garnish with whipped cream.
Cover; chill to store.