Beets and carrots that have been puréed are used to make this tomato-free spaghetti sauce. Because of this sauce, my husband and I can occasionally enjoy Italian meals even though he cannot eat tomatoes. Simply change the seasonings to suit your recipe and serve it over cooked spaghetti or use it in place of canned tomatoes or tomato sauce. I also use it as a foundation for pizza, goulash, and chili.
| Servings: | 16 |
| Yield: | 2 to 9 – inch pies |
Ingredients
- 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
Instructions
- 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 | 460 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 249 mg |
| Sugars | 36 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Quick, Easy, and delicious! I did reduce the amount of Cinnamon to taste. Freezes well…keep one for those unexpected guests.