Scrumptious Raisin Coconut Pie Recipe: A Buttery Custard Delight

Unlike a traditional raisin pie bursting with raisins and a double crust, this raisin coconut pie is just as buttery rich but in a sweetly tempting custard. The additions of equal amounts of the coconut to the raisins give this old-fashioned and delicious raisin pie recipe more balance so that neither flavor dominates. If you haven’t tried making one, then let me share my coconut pie with raisins with you.

To make this pie, you will need to partially bake a pie crust first. I suggest using my oil pie crust. It is a goof-proof recipe compared to how tricky shortening-based dough can be. Though you may be used to pricking holes to bake such a crust, you don’t do that for this pie.

This raisin pie filling is easy to prepare. You boil water to pour over the raisins first, let the water remain to plump them up for about five minutes, and drain. Afterwards, you just mix all the ingredients and pour into that partially baked crust and send back to your oven.

Feel free to top this pie with lots of whipped cream, if you don’t mind the extra calories. The whipped cream and its velvety smoothness against the richness of this pie make it a decadent pleasure.

Give my raisin coconut pie a try and you’ll see how delicious it is. Please feel free to share this recipe with your family and friends and do come back to my blog for more.

Raisin Coconut Pie

½ cups raisins
boiling water
3 large eggs
1-1/4 cup of sugar
½ cups of melted butter
1 tablespoon of lemon juice
1 teaspoon of vanilla
½ cups of grated coconut flakes
1 single crust pie crust (use my oil pie crust recipe)
Sweetened whipped cream (optional)

1. Prepare your pie crust recipe and roll or pat it out to line a well-greased 9-inch pie pan.
2. Flute the edges and try to keep them higher to border in the filling.
3. Bake the unbaked pie crust in a 450-degree oven for five minutes.
4. Cool on your wire rack and prepare the filling.
5. Boil enough water to cover the raisins in your mixing bowl.
6. Allow the raisins to plump in the hot water bath for about five minutes before draining them.
7. In a separate mixing bowl, beat the egg, sugar, melted butter, lemon juice, and vanilla with your mixer or just a fork or large spoon. You just want to combine those ingredients.
8. Stir in the drained raisins and coconut to the egg mixture.
9. Pour the filling ingredients into the waiting partially baked pie shell. Cover the edges with foil will help prevent the crust from browning too much. Return the filled pie to a 350-degree oven for about 30 minutes.
10. Remove the foil and continue baking for about 15-20 minutes, depending on how your oven is regulated. Test with a slender knife, cake tester to see if anything sticks for determining doneness.
11. Cool pie and then be sure to refrigerate covered before serving.
12. Top with sweetened with whipped cream (optional).
13. ENJOY!

Unlike a traditional raisin pie bursting with raisins and a double crust, this raisin coconut pie is just as buttery rich but in a sweetly tempting custard.

Course:

Dessert

Cuisine:

American

Keyword:

buttery custard pie, easy oil pie crust, easy raisin pie recipe, raisin coconut pie, simple pie crust recipe, sweet dessert

Servings: 8

Author: Mary Balandiat

• ½
  cups
  raisins
• boiling water
• 3
  large eggs
• 1-1/4
  cup
  of sugar
• ½
  cups
  of melted butter
• 1
  tablespoon
  of lemon juice
• 1
  teaspoon
  of vanilla
• ½
  cups
  of grated coconut flakes
• 1
  single crust pie crust
  use my oil pie crust recipe
• Sweetened whipped cream
  optional

1. Prepare your pie crust recipe and roll or pat it out to line a well-greased 9-inch pie pan.

2. Flute the edges and try to keep them higher to border in the filling.

3. Bake the unbaked pie crust in a 450-degree oven for five minutes.

4. Cool on your wire rack and prepare the filling.

5. Boil enough water to cover the raisins in your mixing bowl.

6. Allow the raisins to plump in the hot water bath for about five minutes before draining them.

7. In a separate mixing bowl, beat the egg, sugar, melted butter, lemon juice, and vanilla with your mixer or just a fork or large spoon. You just want to combine those ingredients.

8. Stir in the drained raisins and coconut to the egg mixture.

9. Pour the filling ingredients into the waiting partially baked pie shell. Cover the edges with foil will help prevent the crust from browning too much. Return the filled pie to a 350-degree oven for about 30 minutes.

10. Remove the foil and continue baking for about 15-20 minutes, depending on how your oven is regulated. Test with a slender knife, cake tester to see if anything sticks for determining doneness.

11. Cool pie and then be sure to refrigerate covered before serving.

12. Top with sweetened with whipped cream (optional).

13. ENJOY!

You also should check out my apple sour cream pie with raisins and my sour cream raisin pie, which both are sensational!

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!