Name: Raisin & Rice Mini Pies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 2 large eggs; 1 cup granulated sugar; 1/2 cup whole milk; 1/4 cup unsalted butter, softened; 1 1/2 cups cooked jasmine rice, cooled; 1/2 cup shredded coconut; 1/2 cup raisins; 1/4 cup unsweetened applesauce; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 2 (9-inch) unbaked pie crusts; Whipped cream, for serving; Ground cinnamon, for garnish; Toasted coconut flakes, for garnish

Delight in these creamy and comforting mini pies, where the warmth of cinnamon and the sweetness of raisins mingle with the delicate flavors of coconut, applesauce, and fluffy jasmine rice. Encased in a perfectly golden crust, these elegant treats are a symphony of textures and tastes in every bite.

Follow The Directions

01

Step

5 mins

Preheat your oven to 375°F (190°C). (5 minutes)

02

Step

15 mins

On a lightly floured surface, cut each pie crust in half. Gently roll each portion to fit into 4 (5-inch) mini pie pans. Press the crusts into the pans and crimp the edges for a decorative finish. (15 minutes)

03

Step

5 mins

In a large bowl, whisk together the eggs, sugar, milk, and softened butter until well combined. Stir in the cooked jasmine rice, shredded coconut, raisins, applesauce, cinnamon, and vanilla extract until evenly distributed. (10 minutes)

04

Step

5 mins

Divide the filling evenly among the 4 prepared mini pie pans. (5 minutes)

05

Step

5 mins

Place the mini pies on a baking sheet. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 300°F (150°C) and continue baking for an additional 15-20 minutes, or until the center is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil to prevent burning. (35 minutes)

06

Step

15 mins

Remove the mini pies from the oven and let them cool completely on a wire rack before serving. (30 minutes)

For an extra layer of flavor, consider soaking the raisins in warm rum or apple juice for 30 minutes before adding them to the filling.
If you prefer a larger pie, you can bake the filling in a 10-inch pie crust. Increase the baking time by approximately 30 minutes, or until the center is set.
Serve the mini pies with a dollop of whipped cream, a sprinkle of cinnamon, and toasted coconut flakes for a delightful finishing touch.