Wait, Stop! Japanese Pie is YOUR desert if you need something delicious and want a make ahead Pie for Thanksgiving. This is an AMAZING recipe for Japanese Pie. Some people use vinegar, but we like it better without it. PLEASE LIKE SHARE AND SUBSCRIBE and the recipe is at the bottom of the Post. Sorry this recipe will have to be in our next (Volume Three) cookbook.
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I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
JAPANESE PIE
3/4 STICK BUTTER MELTED
1 CUP SUGAR
3 LARGE EGGS
1 TSP. VANILLA EXTRACT
3/4 CUP CHOPPED PECANS
1/2 CUP GOLDEN RAISiNS (IF DRY PLUMP IN WATER PRIOR)
1/2 CUP FLAKED COCONUT
1 DASH SALT
1 PIE CRUST
Mix melted butter, sugar, eggs, salt and vanilla well with wire whisk. Add pecans, raisins and coconut. Mix well and pour into a 9″ pie crust. Bake at 325 degrees for 1 hour. Let pie cool on wire rack to keep crust from sweating on the bottom. This pie doesn’t have to be refrigerated so it is great for the holidays!
Original of the video here
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Video Transcription
[Music][Music]this pies been wrapped for three days itdoesn’t get soggy and it’s just a greatpie to make so that you don’t have tohave room in your refrigerator to storeit[Music]hey y’all it’s Tammy with colored bellycooks and today we’re making somethingnew Japanese pie it is coconut pecansand raisins and an egg custard typefeeling it’s a lot like a fridge coconutbut with extras I have to say it’sdelicious we’re going to start with 3/4stick of butter melted in our Bowl we’regonna add 1 cup of sugar this pie shouldbe really good imagine it’s like a pecanpie on steroids it’s gonna be reallydelishalright so you got your sugar in therenow we’re gonna put in 3 eggs and we’regoing to mix that together so I’m justgoing to crack my eggs one at a time putthem in the bowl with my sugar there’s 12 & 3I’m gonna take a wire whisk and mix thistogether well we’ll go ahead and put alittle vanilla so cup sugar 2 eggs 3/4stick of butter melted with a littlevanilla now we’re just going to fold inour pecans coconut and raisins so therecipe calls for 3/4 cup epic lines epiclines now we’re gonna do 1/2 a cup ofgravy I’m using the golden raisins I’musing golden raisins and we’re going touse a half cup of coconut flakes coconutokay[Music]we’re gonna fold these ingredientstogether in this bowlcan you be still for two seconds we’regoing to pour it in our pie shell we’regonna bake it at 325 degrees for onehour all right I’ll get this in the ovenI’m gonna plate it on one side becauseI’m actually gonna be cooking acasserole on the other side of the rackleft side[Music]save room for a casserole and this willbake for a whole hourI’m ready to dig into this Japanesefruit pie so I’m gonna cut it still alittle warm on the bottom but I justcan’t wait I’ve never had one so anxiousnow this pie had a lot of eggs in itand keep in mind it is still warm butit’s cutting good even when it’s warmbut it’s just warm right in the middleokayall right that’s goodpretty let’s give it a try you look atit on my fork you can see the raisin thepecans coconut and the eggs set it upreally wellso it’s got a nice custard feelingtastes like a it tastes like a Frenchcoconut pie with pecans in it andraisins it’s really really good it’sreally really good I’m gonna have tomake this for my daddy hmm I think whateat itall right the great thing about this piefor Thanksgiving or the holidays is thatyou can wrap it up this pies been aroundfor three days and we’ve been opening itup and rewriting it I’m gonna show youhow great it looks after three days atroom temperatureso the great thing is that you don’thave to refrigerate this pie forThanksgiving or the holidays when you’vegot everything else in a refrigeratorI’m going to slice it and flip it upsidedown so that you can see that it’s stillnice and dry on the bottom it doesn’tget soggy and it’s just a great pie tomake so that you don’t have to have roomin your refrigerator to store it and boyis it delicious thanks for watchingcolored belly coos where we could likemama did y’all make a Japanese pie Ithink everyone will enjoy it