Dixie Pie

Name: Dixie Pie
Ingredients: Pastry for two single-crust pies (9 inches); 1-1/2 cups raisins; 1 cup butter, 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 sweetened shredded coconut; Whipped topping and additional chopped nuts, optional

11 ingredients

3 steps

Ingredients

Pastry for two single-crust pies (9 inches)
1-1/2 cups raisins
1 cup butter, 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 sweetened shredded coconut
Whipped topping and additional chopped nuts, optional

Directions

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.
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.
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.