Raisin & Rice Mini Pies recipe
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Ingredients
- 2 eggs 1 cup sugar ½ cup milk ¼ cup butter, softened 1 ½ cups cooked RiceSelect® Jasmati® Rice ½ cup flaked coconut ½ cup raisins ¼ cup applesauce 1 teaspoon cinnamon 1 teaspoon vanilla 2 (9 inch) unbaked pie crusts Whipped cream Cinnamon Toasted coconut
Nutrition Info
- 1189 caloriescarbohydrate: 168.6 gcholesterol: 131 mgfat: 51.9 gfiber: 6.7 gprotein: 15.7 gsaturatedFat: 22.2 gservingSize: -sodium: 629.6 mgsugar: 70.2 gtransFat: : -unsaturatedFat: : -
Directions Raisin & Rice Mini Pies
Directions
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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.