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Ingredients

2 eggs 1 cup sugar ½ cup milk ¼ cup butter, softened 1 ½ cups cooked RiceSelect® Jasmati® Rice ½ cup flaked coconut ½ cup raisins ¼ cup applesauce 1 teaspoon cinnamon 1 teaspoon vanilla 2 (9 inch) unbaked pie crusts Whipped cream Cinnamon Toasted coconut

Nutrition Info

1189 calories carbohydrate: 168.6 g cholesterol: 131 mg fat: 51.9 g fiber: 6.7 g protein: 15.7 g saturatedFat: 22.2 g servingSize: - sodium: 629.6 mg sugar: 70.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

Raisins, coconut, applesauce, cinnamon, and cooked jasmine rice make creamy, elegant mini pies.