Bacon and maple go together like bread and butter. You now have a scrumptious trifecta when you add Brussels sprouts. Based on stefychefy’s Maple Roasted Brussels Sprouts with Bacon, this Allrecipes Magazine dish.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) unbaked pie shell
- 2 eggs, beaten
- ⅓ cup butter, melted
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon distilled white vinegar
- ½ cup chopped pecans
- ½ cup shredded coconut
- ½ cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
- Bake in preheated oven for 40 minutes. Cool before serving.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 243 mg |
| Sugars | 34 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Wanted to add a couple of suggestions! I have been making this pie for over 40 years! I use a regular size frozen pie crust, not deep dish, and it fills it just right! I use 1 stick of real butter! I have always used apple cider vinegar! I believe the vinegar is the TICKET that makes this pie so incredibly amazing! I bake it @ 325 degrees for about 40 minutes! It is my favorite! Bake and enjoy!
I was disappointed. The “pie” came out very dry. It was more like fruitcake than pie.
Use 1/4 cup Golden raisins and 1/4 cup dark raisins! Double the recipe for a deep dish pie shell!
I love this quick, easy pie. My mom would make it every Thanksgiving. In addition to the raisins, I tossed in a 1/4 cup of craisins-YUM!
I will make this again and didn’t make any changes. Excellent!
My family loves this pie as my mom makes it every year. This year I decided I wanted to my own. It was a hit for thanksgiving & Christmas. My family was impressed & said that it tastes better than hers
My mom made this pie for me when i was a little girl and this is a very good recipe. I have made it several times now. Didn’t change a thing.
I’m in my 40’s, live in the South and never remember a Thanksgiving or Christmas without this pie. This is a recipe that my mother handed down to me. I think she , started making this when we lived in Baton Rouge, Louisiana. I’m not sure of the exact origin of this pie but I know it has been around for at least 100 years and I’m pretty sure it has nothing to do with Japan. Enough history; let’s talk taste. It is very rich so a tiny sliver goes a long way. It is very sweet but so delicious. The texture reminds me of pecan pie. Don’t overcook! You want this pie to be soft on the inside and firm on the outside. Many people overcook thinking the inside is too runny.
No changes needed – this tastes exactly how I remember my grandmother cooking it. Her recipe came from an old southern cookbook.
I wasn’t sure about this pie, but my mom told
I use 1/2 cup of sugar instead of a whole cup. Add craisins instead of raisins at Thanksgiving. Also, I love to use the Dutch Ann frozen tart shells instead of the large pie shell. YUM
Great recipe!! This one is a keeper
I made this pie today, converting eggs to yogurt, and vinegar to lemon juice, as I don’t use either. It turned out great, but my question…it was very sweet and chewy. Just wanted to know if this is the normal consistency of the pie or is there something I should be doing or not doing. In any case…I would give a five rating if I was sure about the chewy thing….. DamodaraPriya
A co-worker gave me a slice one day and I was in love. I had never heard of this pie until I tried it that day. I will be making this for the family to try!!
A co-worker gave me a slice one day and I was in love. I had never heard of this pie until I tried it that day. I will be making this for the family to try!!
Yes Its delicious and easy to make I take it to church gathering And they love it
Absolutely delicious!! My personal change was to 1/2 the sugar and increase the coconut pecans and raisins and I didnt bake as long…. Wonderful!!!!
This pie has always been known to us as Smoky Mountain Pie. I add 3 eggs instead of 2, 2 T of Vinegar and 1/2 C of butter. I have been making this recipe for over 20 years. I received the recipe from my Mother-in-law who had been making it for many years before she gave it to me. She received the recipe from a fellow teacher.
I have fond memories of my mom making this pie every Thanksgiving & Christmas. She lost the recipe several years ago & could not remember it. I am so thankful to have found it on this site! GREAT pie. EASY pie! Thank you so much!!!
I made this for the first time today and it was soooo good! I love how simple it was to make it also. I used a little different of a recipe, I had 3 eggs and a whole stick of salted butter.
this was OK for my family. Nothing great. I think I’ll stick with the old fashioned raisin pie from this site.