"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Dixie Pie Recipe

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This recipe for Dixie Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Stephens Carender
Added: Wednesday, October 5, 2005


1 1/2 c. raisins
1 c. softened butter
1 c. sugar
1 c. brown sugar, packed
6 eggs
2 tsp. vanilla
2 to 4 tsp. ground cinnamon
1 c. Chopped nuts
1 c. flaked coconut
Whipped topping & additional nuts, optional
Crust for 2 (9") single crust pies

Line 2- 9" pie plates with crust. Trim to 1/2 inch beyond edge of pan, flute edges. Line crusts with double thickness heavy duty foil. Bake at 450 F for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water. Bring to a boil and then remove from heat and set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla and cinnamon until smooth.Drain raisins. Stir raisins, nuts and coconut into creamed mixture, it will appear curdled. Pour into crusts and bake at 350 F for 30 to 35 minutes, or until set. Cool on wire racks. Garnish with whipped cream or Cool Whip, and nuts




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