Raisin & Rice Mini Pies
Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2eggs
- 1cup sugar
- ½cup milk
- ¼cup butter, softened
- 1½ cups cooked RiceSelect® Jasmati® Rice
- ½cup flaked coconut
- ½cup raisins
- ¼cup applesauce
- 1teaspoon cinnamon
- 1teaspoon vanilla
- 2(9 inch) unbaked pie crusts
- Whipped cream
- Cinnamon
- Toasted coconut
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.