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Raisin Coconut Pie Recipe
|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|
Serving size: Complete recipe
Calories 3802 Calories from Fat 1721
% Daily Value*
Total Fat 195 g299.9%
Saturated Fat 111.3 g556.5%
Trans Fat 0 g
Cholesterol 888.3 mg
Sodium 1217.2 mg50.7%
Total Carbohydrates 503 g167.5%
Dietary Fiber 13.1 g52.6%
Sugars 358.3 g
Protein 32 g64.9%
Vitamin A 70.9% Vitamin C 16%
Calcium 19.9% Iron 45.7%
*Based on a 2000 Calorie diet
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.