Raisin & Rice Mini Pies

Yields: 4 Servings

Raisin & Rice Mini Pies

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 1/2 cups cooked RiceSelect┬« Jasmati┬« Rice
  • 1/2 cup coconut
  • 1/2 cup raisins
  • 1/4 cup applesauce
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 (9-inch) unbaked piecrusts
  • whipped cream (optional)
  • cinnamon (optional)
  • toasted coconut (optional)
  1. 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.
  2. Divide filling between the 4 pie pans. Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes.
  3. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown.
  4. (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

  • Calories: 352
  • Fat: 27.5822637684 grams
  • Carbs: 24.2029637662 grams
  • Protein: 4.74781375179 grams