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Raisin & Rice Mini Pies

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"Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies."
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45 m servings 1189 cals
Original recipe yields 4 servings

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  1. Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
  2. Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
  3. 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.)
  4. If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

Nutrition Facts

Per Serving: 1189 calories; 51.9 g fat; 168.6 g carbohydrates; 15.7 g protein; 131 mg cholesterol; 630 mg sodium. Full nutrition

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