Let's Eat Pie

Almost as popular as traditional Pecan Pie, this delicious Japanese Fruit Pie graces many dinner tables here in the South.
The combination of pecans, raisins, and coconut suspended in a chess-pie type of filling is wonderfully rich and toothsome.

 

Japanese Fruit Pie
 

Ingredients

1 deep dish 9 inch unbaked pie shell

1 stick of melted butter ( 1/2 cup )

1 1/2 cups of white sugar

1 tablespoon distilled white vinegar

1tsp. vanilla extract

3 large eggs ( slightly beaten )

1/2 cup each of raisins, shredded coconut, (I like a little more) chopped pecan pieces.

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl combine eggs, butter, sugar, vinegar and vanilla extract.

Beat until smooth. Stir in pecans, coconut, and raisins.

Pour mixture into pastry shell.
Bake in preheated oven for 40 minutes. Cool before serving.

Serve topped with vanilla ice cream or whipped fresh cream.