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Dixie Pie (Raisen, Coconut and Nuts)

Created by sweety_Lisa on March 8, 2012

3 teaspoons vanilla extract
2 to 3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts or pecans (I lightly toast them, you will need to measure 1 cup after chopping)
1 cup flaked coconut
Whipped cream and additional chopped nuts, optional.

Step 1: Preheat your oven to 450°. Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside.
Step 2: Line two 9-inch pie plates with pastry, leaving an overhang, then flute edges as you desire. Line crusts with a double thickness of heavy-duty foil. Bake 450° for 10 minutes. Discard foil. Cool on wire racks. Reduce the oven temperature to 350°.
Step 3: In a large bowl, cream butter with white and brown sugar until light and fluffy. Beat in eggs, vanilla and cinnamon until blended.
Step 4: Drain the raisins then add to the creamed mixture along with the nuts and coconut (mixture will appear curdled). Pour into the crusts. Bake (350°) for 30-35 minutes or until set. Cool on wire racks.
Step 5: Serve each pie wedge with whipped cream.