Raisin & Rice Mini Pies
Description
Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.
Ingredients
•
2 eggs
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1 cup sugar
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1/2 cup milk
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1/4 cup butter, softened
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1 1/2 cups cooked RiceSelect® Jasmati® Rice
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1/2 cup flaked coconut
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1/2 cup raisins
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1/4 cup applesauce
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1 teaspoon cinnamon
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1 teaspoon vanilla
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2 (9 inch) unbaked pie crusts
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Whipped cream
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Cinnamon
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Toasted coconut
Directions
1
Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
2
Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
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.)
4
If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.