Raisin & Rice Mini Pies - cooking recipe

Ingredients

2 eggs
1 cup sugar
1/2 cup milk
1/4 cup butter, softened
1 1/2 cups cooked RiceSelect(R) Jasmati(R) Rice
1/2 cup flaked coconut
1/2 cup raisins
1/4 cup applesauce
1 teaspoon cinnamon
1 teaspoon vanilla
2 (9 inch) unbaked pie crusts
Optional:
Whipped cream
Cinnamon
Toasted coconut

Preparation

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.