This is one of the pies my friend, Teri, and I made during our pie-palooza, which is why the pie pictured is so small. We made each recipe into two small pies so each of us could have one to keep.
This pie was the most popular of the four we served before a Bible study at her house that night. It was gone in a flash! It’s similar to a pecan pie, but it has chocolate chips (or raisins, if you prefer) and coconut in it too, so it’s even richer.
Which brings me to the reason I’m sharing it with you now instead of back in July, when we made it. Something this rich is what I deem a winter holiday dessert, and it certainly fits the bill! It would be a great addition to your Thanksgiving and Christmas spreads.
*Note: I cut this pie when it was still warm, hence the gooey runniness. It will set up nicely if you give it time!
1 9-inch pie crust
3/4 cup chocolate chips or raisins
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1-2 teaspoons cinnamon
1/2 cup chopped nuts
1/4 cup flaked coconut
Whipped cream, for serving
Bake pie crust at 450 degrees F for 10 minutes; remove to cool on a wire rack and reduce oven temperature to 350.
If using raisins, place in a saucepan, cover with water, and bring to a boil. Remove from heat and set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir Raisins, coconut, and nuts into creamed mixture ( mixture will appear curdled). Pour mixture into crust, and bake for 30-35 minutes or until set. Cool completely, ideally 6-8 hours to allow it to completely set up, before serving. Serve with whipped cream.
Recipe Source: adapted from Desserts In My Kitchen