Dixie Pie - cooking recipe

Ingredients

2 9 inch pastry for single-crust pie
1 1/2 cups raisins
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 -4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
whipped topping, optional
additional chopped nuts, optional

Preparation

Line two 9 inch pie plates with pastry.
Trim pastry to 1/2 inch beyond edge of plate; flute edges.
Line crusts with a double thickness of heavy-duty foil.
Bake at 450 for 10 mintes.
Discard foil.
Cool on wire racks.
Place raisins in a saucepan and cover with water; bring to a boil.
Remove from the heat; set aside.
In a mixing bowl, cream butter and sugars.
Beat in eggs, vanilla and cinnamom until smooth.
Drain raisins.
Stir raisins, nuts and coconut into creamed mixture[mixture will appear curdled].
Pour into the crusts.
Bake at 350 for 30-35 minutes or until set.
Cool on wire racks.
Garnish with whipped topping and nuts if desired.