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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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this from a old cookbook that my Aunt Claire gave me from Vineland New Jersey. It makes two luscious nutty, coconuty pies that are always winners. I like to serve with either real whipped cream or good quality vanilla ice cream. Definitely overkill, but delicious. Ingredients:
2 9-inch pie shells, i use pillsbury refrigerator crust |
4 eggs |
2 cups sugar |
1/2 teaspoon white distilled vinegar |
2 teaspoons vanilla extract |
1 cup butter, melted |
1 cup pecans, chopped |
1 cup flaked coconut |
1 cup golden raisin |
Directions:
1. Preheat oven to 350 degrees.
2. Line pie pans with pie pastry.
3. In a large bowl beat eggs.
4. Add sugar, vinegar, vanilla extract, melted butter and beat well.
5. Fold in pecans, coconut and raisins.
6. Pour into pie shells.
7. Bake for 50-55 minutes.
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