- 2 eggs
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 1/2 cups cooked RiceSelect® Jasmati® Rice
- 1/2 cup flaked coconut
- 1/2 cup raisins
- 1/4 cup applesauce
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 (9 inch) unbaked pie crusts
- Optional:
- Whipped cream
- Cinnamon
- Toasted coconut
- 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.
04/06/2018
recipepes.com
Raisin & Rice Mini Pies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
