My hubby found a few recipes in my stack of magazines that he really wanted me to try. With a permanant marker, he put an "X" next to an unusual dessert called Dixie Pie. Admittedly, I was skeptical about this one. From the picture in the magazine, it just looks like a coconut version of pecan pie. Don't get me wrong, I love pecan pie. But it's so decadently sweet (and calorie-laden) that I only make it for the holidays.
We were both surprised to discover that Dixie Pie is an all together different creation than pecan pie. My hubby exclaimed, "It tastes like coffee cake -- in a pie crust." It wasn't nearly as sweet-tasting as pecan pie. In fact, my husband actually suggested that I sweeten it up a little, either by adding chocolate chips (which are optional in this recipe) or sweetened whipped cream. I would agree that whipped cream is a must with this pie.
This is a great "weeknight" pie, if you're looking to make something a little sweet with just a few ingredients you probably already have in your cupboard. Try it for yourself and let me know what you think.
Adapted from Taste of Home
- Pastry for single-crust pie (9 inches)
- 3/4 C. raisins
- 1/2 C. butter, softened
- 1/2 C. sugar
- 1/2 C. packed brown sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 to 2 tsp. ground cinnnamon
- 1/2 C. chopped nuts (I used pecans)
- 1/2 C. flaked coconut
1) Line 9-inch pie plate with pastry. Trim pastry to 1/2-inch beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Discard foil. Cool on wire racks.
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.
4) Bake at 350 degrees for 30 to 35 minutes or until set. Cool on wire racks. Garnish with whipped cream, if desired.