Southern Raisin and Coconut Pie

This sweet, rich, custardy pie has raisins, nuts, and coconut. A favorite in the Deep South! If you're a big fan of cinnamon, you can add a couple extra teaspoons to the recipe. Garnish each slice of pie with whipped cream and chopped nuts for a delicious and attractive presentation..

Servings:

Yield:

2 to 9 - inch pies

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 16 servings

2 (9 inch) pie shells, partially baked
1 ½ cups raisins
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 cup chopped walnuts
1 cup shredded coconut

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place raisins in a small saucepan. Pour in enough water to cover. Place over low heat and bring to a boil. Remove from heat and set aside.
In a large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth. Drain excess water from raisins. Fold into mixture along with nuts and coconut. Mixture will appear curdled. Pour half of mixture into each pastry shell.
Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool on wire racks. Garnish with whipped topping and chopped nuts if desired.

Nutrition Facts (per serving)

460	Calories
27g	Fat
51g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 460
% Daily Value *
Total Fat 27g	35%
Saturated Fat 12g	58%
Cholesterol 100mg	33%
Sodium 249mg	11%
Total Carbohydrate 51g	19%
Dietary Fiber 2g	7%
Total Sugars 36g
Protein 6g	11%
Vitamin C 0mg	0%
Calcium 45mg	3%
Iron 2mg	9%
Potassium 215mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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