Pie, Recipe, and Photo!
I said I’d post this. Now here it is!
My mother found this recipe somewhere and shared it with me about 30 years ago. It’s a sort of cross between sour cream raisin pie and pecan pie. With coconut. Since I started making it as a family favorite, I have seen it in many collections.
Still, when I bring it to a public function, someone is always amazed.
I feel certain someone out there has perhaps glossed over the recipe and never, ever tasted its wonderfulness.
1 stick butter, melted
1 cup sugar
2 Tbsp. flour
2 Tbsp. top milk
2 Tbsp. vinegar
1 tsp. vanilla
1/2 cup raisins
1/2 cup pecan pieces
1/2 cup coconut
1, 9″ unbaked pie shell
Mix butter and sugar thoroughly. Add eggs and blend in completely. Beat in flour, thoroughly. Stir in milk, vinegar, and vanilla. Add remaining ingredients and stir well. Pour into pie shell and bake at 350 degrees for 45 minutes.
This will rise up but will not overflow. As it cools, it sinks.
For the top milk, I’ve also used either canned evaporated milk or else cream, with equal success.
A pie this rich can easily serve ten or twelve, but we serve it cooled, cut into eighths, and topped with whipped cream. Oh, and with coffee, of course.
My mother used to line muffin tins with pie dough and bake it that way for special events. In that case, the temperature is the same, but probably it would be done in about 20 minutes, or when browned.