Raisin & Rice Mini Pies
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Ingredients45 m servings 1189 cals
Original recipe yields 4 servings
- Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
- 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.
Per Serving: 1189 calories; 51.9 g fat; 168.6 g carbohydrates; 15.7 g protein; 131 mg cholesterol; 630 mg sodium. Full nutrition