Welcome to Four Boy Chaos! I’m glad you decided to stop by. If you want to know a little bit more about me, be sure to check out my “About Me” page, but for now, we’re just going to skip to the good stuff!
Today just so happens to be my 32nd birthday and after a little bit of convincing, I finally got the 6-qt KitchenAid mixer that I’ve always wanted! That means a lot more baking is in my future, and will more than likely show up on this blog at least once a week.
I don’t know about you, but I feel like you have to have something sweet to celebrate your birthday! Normally I’m not a pie person, but there is one particular pie that I can never get enough of, and that’s Japanese Fruit Pie. Growing up in the South, this pie was a staple at any holiday gathering. I’m not exactly sure why it’s called a Japanese Fruit Pie, because it’s a twist on a classic Southern Pecan Pie, but some people say it’s because the coconut was considered exotic. You know what’s even better about this pie? I have a kid that doesn’t like nuts and three that don’t like coconut. Do you know what that means? I don’t have to share!
Try making this pie, for your next family get together, and watch how quick it disappears!
JAPANESE FRUIT PIE
1 (9-inch) unbaked pie shell
2 eggs, beaten
1/2 cup butter, melted
1 cup white sugar
1 tablespoon distilled white vinegar
1/2 cup chopped pecans
1/2 cup shredded coconut
1/2 cup raisins
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine eggs, butter, sugar, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pie shell.
- Bake in preheated oven for 40 minutes. Cool before serving.
This pie is best, when served cold, and the recipe can easily be doubled to make two pies. If you try this recipe, I would love to know what you think!