Prep 10 mins
Cook 40 mins
- 1⁄2 cup margarine, melted
- 2 whole eggs, beaten
- 3⁄4 cup sugar
- 1 tablespoon cider vinegar
- 1⁄2 cup raisins, seedless
- 1⁄2 cup pecans, chopped
- 1⁄2 cup coconut, flaked
- 1 whole 9 inch pie shell
- Stir ingredients together in order given.
- Pour into formed 9" pie shell.
- Bake at 325 for 40 minutes.
- To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
- Do not use less than the amount listed for one pie, though.
This pie is utterly scrumptious! It's basically a chess pie chockful of good things, very rich and toothsome. A lot like a pecan pie. This same recipe has been in my family for years, and we make this pie every holiday. I grew up in the South, where this pie is an old classic and is called "Japanese" simply because in the old days the coconut was considered rather exotic (in the same vein as what Southerners called "Japanese fruitcakes," which contained tropical fruits). If you haven't tried this pie, please do! I bet you'll find a new family favorite!
this recipe is not japanese. Iam japanese and i know what japanese deserts are like. pies are european deserts. japanese deserts are like youkan ohagi and so on, and are not made of flour or pecan
This pie owns the yum in yummy! I brought it for a congregation dinner and it was a HUGE hit. Instead of making it a pie in which only a priviledged few would get a slice, I decided to make mini tarts by using my mini muffin tins. I too omitted the nuts and it was still sensational! Thank you MirandaLee for sharing a great recipe!