Raisin & Rice Mini Pies

american_region caribbean european french side dessert main bread sweet savory umami medium fast

Prep

18 min

Cook

46 min

Total

64 min

Ingredients (11)

2 eggs g

1 cup sugar g

½ cup milk g

¼ cup butter, softened g

1 ½ cups cooked RiceSelect® Jasmati® Rice g

½ cup flaked coconut g

½ cup raisins g

¼ cup applesauce g

1 teaspoon cinnamon g

1 teaspoon vanilla g

2 (9 inch) unbaked pie crusts g

Nutrition

kcal

fat

carbs

protein

Instructions

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.