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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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i cant wait to try this! Ingredients:
2 9 inch pastry for single-crust pie |
1 1/2 cups raisins |
1 cup butter, softened |
1 cup sugar |
1 cup packed brown sugar |
6 eggs |
2 teaspoons vanilla extract |
2 -4 teaspoons ground cinnamon |
1 cup chopped nuts |
1 cup flaked coconut |
whipped topping, optional |
additional chopped nuts, optional |
Directions:
1. Line two 9 inch pie plates with pastry.
2. Trim pastry to 1/2 inch beyond edge of plate; flute edges.
3. Line crusts with a double thickness of heavy-duty foil.
4. Bake at 450 for 10 mintes.
5. Discard foil.
6. Cool on wire racks.
7. Place raisins in a saucepan and cover with water; bring to a boil.
8. Remove from the heat; set aside.
9. In a mixing bowl, cream butter and sugars.
10. Beat in eggs, vanilla and cinnamom until smooth.
11. Drain raisins.
12. Stir raisins, nuts and coconut into creamed mixture[mixture will appear curdled].
13. Pour into the crusts.
14. Bake at 350 for 30-35 minutes or until set.
15. Cool on wire racks.
16. Garnish with whipped topping and nuts if desired.
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