Tippins Dixie Pie Recipe Recipe For Stuffed

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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.

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

TIPPINS-LIKE CORNBREAD



Tippins-like Cornbread image

This is posted in response to a request. Tippins made the absolute best cakey cornbread that they served with whipped honey butter. YUM!

Provided by Mysterygirl

Categories     Quick Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 egg
1/4 cup melted butter
1 cup milk
1 (9 ounce) package jiffy yellow cake mix

Steps:

  • Preheat oven to 400 degrees.
  • Mix cake mix according to directions, being careful not to beat air into mixture.
  • Mix the rest of the ingredients and gently fold in cake batter.
  • Pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan.
  • Bake until lightly browned, estimated to be about 25-35 minutes.

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