Dixie Pie Recipes

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DIXIE PIE



Dixie Pie image

When Mom baked this old-fashioned sugar pie, family members would clamor for second servings. We love the combination of cinnamon, coconut, nuts and raisins. She'd sometimes toss in a few chocolate chips for variety. Thanksgiving and Christmas dinner were not complete without this dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 11

Pastry for two single-crust pies (9 inches)
1-1/2 cups raisins
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup sweetened shredded coconut
Whipped topping and additional chopped nuts, optional

Steps:

  • Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plates; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Place on wire racks to cool; discard foil. , Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until blended., Drain raisins. Stir the 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.

Nutrition Facts : Calories 468 calories, Fat 27g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 262mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

HEART OF DIXIE PECAN PIE



Heart of Dixie Pecan Pie image

Provided by Food Network

Categories     dessert

Time 1h50m

Number Of Ingredients 9

One batch Sweet Pastry Dough, for a 1-crust pie
Filling
1 cup dark corn syrup
3/4 cup sugar
6 tablespoons butter
3 large eggs
Pinch salt
2 tablespoons Bourbon
2 cups pecan halves or pieces, or a combination

Steps:

  • Prepare and chill the dough.
  • For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
  • Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
  • Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
  • Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

DIXIE PIE



DIXIE PIE image

Categories     Nut

Number Of Ingredients 8

3/4 cup sugar
1 teaspoon vanilla
4 eggs
1 stick of butter
1 cup white Karo syrup
3/4 C chopped pecans
1/4 C chopped walnuts
2/3 C chocolate chips

Steps:

  • Combine sugar, eggs, syrup, vanilla, and mix well. Melt butter, add to mixture. Add pecans and chocolate chips, stirring until well mixed. Pour into 10-inch pie shell (if you can find it, if not, use 9-inch.Left over can be used in individual pie shells you buy at the store). Bake at 350 degrees for 50 minutes or till set.

DIXIE PIE



Dixie Pie image

Make and share this Dixie Pie recipe from Food.com.

Provided by Courtly

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 618.3, Fat 36.2, SaturatedFat 15.6, Cholesterol 146.4, Sodium 408, Carbohydrate 69.5, Fiber 2.7, Sugar 48.6, Protein 8

DIXIE PECAN PIE



Dixie Pecan Pie image

I've been making this pie for years now, it's my Dad's favorite! I found the recipe in a Helen Corbitt Cookbook.

Provided by Kim D.

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3 eggs
2 tablespoons sugar
2 tablespoons flour
2 cups dark corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans
1 unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F.
  • Beat eggs until light.
  • Add the sugar and flour to the eggs, mixing well.
  • Add corn syrup, vanilla, salt and pecans.
  • Pour into unbaked pie crust.
  • Bake at 425F for 10 minutes, then without opening the oven door, reduce heat to 325F and finish baking, about 45 minutes longer.

Nutrition Facts : Calories 490.8, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 343, Carbohydrate 80.6, Fiber 2.2, Sugar 25.8, Protein 5.2

SOUTHERN RAISIN AND COCONUT PIE



Southern Raisin and Coconut Pie image

This sweet, rich, custardy pie has raisins, nuts, and coconut. A favorite in the Deep South! If you're a big fan of cinnamon, you can add a couple extra teaspoons to the recipe. Garnish each slice of pie with whipped cream and chopped nuts for a delicious and attractive presentation..

Provided by Jackie Smith

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Yield 16

Number Of Ingredients 10

2 (9 inch) pie shells, partially baked
1 ½ cups raisins
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 cup chopped walnuts
1 cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place raisins in a small saucepan. Pour in enough water to cover. Place over low heat and bring to a boil. Remove from heat and set aside.
  • In a large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth. Drain excess water from raisins. Fold into mixture along with nuts and coconut. Mixture will appear curdled. Pour half of mixture into each pastry shell.
  • Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool on wire racks. Garnish with whipped topping and chopped nuts if desired.

Nutrition Facts : Calories 459.6 calories, Carbohydrate 51.3 g, Cholesterol 100.3 mg, Fat 27.3 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 11.5 g, Sodium 248.7 mg, Sugar 36 g

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