Raisin & Rice Mini Pies

Ingredients

  • 1 1/2 cups cooked Jasmati® Rice
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1 cup coconut
  • 1/2 cup raisins
  • 1/4 cup applesauce
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 (9-inch) unbaked pie crust
  • Optional
  • Whipped cream
  • Cinnamon
  • Toasted coconut

Preparation

  • 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.