Japanese Pie, A Great Make Ahead Pie for Thanksgiving

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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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
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!

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