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Raisin Coconut Pie

Pie.Chef's picture
Ingredients
  Pie pastry 1 (For Single Crust)
  Raisins 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs)
  Eggs 3
  Sugar 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Lemon juice 1 Tablespoon
  Vanilla 1 Teaspoon
  Flaked coconut 1⁄2 Cup (8 tbs)
  Unsweetened whipped cream 4 Tablespoon
Directions

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.
Drain.

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut

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