Dixie Pie

• 2 9 inch pastry for single-crust pie
• 1 1/2 cups raisins
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 6 eggs
• 2 teaspoons vanilla extract
• 2 -4 teaspoons ground cinnamon
• 1 cup chopped nuts
• 1 cup flaked coconut
• whipped topping, optional
• additional chopped nuts, optional

1. Line two 9 inch pie plates with pastry.
2. Trim pastry to 1/2 inch beyond edge of plate; flute edges.
3. Line crusts with a double thickness of heavy-duty foil.
4. Bake at 450 for 10 mintes.
5. Discard foil.
6. Cool on wire racks.
7. Place raisins in a saucepan and cover with water; bring to a boil.
8. Remove from the heat; set aside.
9. In a mixing bowl, cream butter and sugars.
10. Beat in eggs, vanilla and cinnamom until smooth.
11. Drain raisins.
12. Stir raisins, nuts and coconut into creamed mixturemixture will appear curdled.
13. Pour into the crusts.
14. Bake at 350 for 30-35 minutes or until set.
15. Cool on wire racks.
16. Garnish with whipped topping and nuts if desired.

pastry, raisins, butter, sugar, brown sugar, eggs, vanilla, nuts, flaked coconut, whipped topping, nuts

Taken from www.food.com/recipe/dixie-pie-97747 (may not work)