Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional:

Directions

Instructions Checklist
  • Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.

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  • Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.

  • Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)

  • If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

Nutrition Facts

1189 calories; protein 15.7g 31% DV; carbohydrates 168.6g 54% DV; fat 51.9g 80% DV; cholesterol 131mg 44% DV; sodium 629.6mg 25% DV. Full Nutrition