Raisin & Rice Mini Pies

Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 1189 Calories

Ingredients

• 2 eggs
• 2 (9 inch) unbaked pie crusts
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• whipped cream
• Toasted coconut
• Cinnamon
• 0.5 cup milk
• 0.25 cup butter, softened
• 0.5 cup raisins
• 0.5 cup flaked coconut
• 0.25 cup applesauce
• 1.5 cups cooked RiceSelect® Jasmati® Rice

Recipe Instructions

Step 1

Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.

Step 2

Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.

Step 3

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.)

Step 4

If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.