If you have a copy of my third cookbook, Sweetness, this pie recipe is on page 142.
This is the pie I talked about in my Facebook Live in the past. The pie that brought tears to my eyes when I took that first bite…
Why Is It Called Japanese Fruit Pie?
This Pie Recipe Brought Tears to My Eyes
The ingredients for this pie are simple and ones that could be found in kitchens of yesteryear.
- Raisins
- Sweetened Coconut
- Vanilla
- Butter
- Sugar
- Chopped pecans
- Eggs
Dear Coconut Haters
How to make Japanese Fruit Pie Step by Step
Place your sugar and butter in a large mixing bowl and beat with an electric mixer until light and fluffy.
Add eggs, beat again.
Add all other ingredients and stir with a large spoon until well incorporated.
I like to put my pie on a baking sheet, always do, no matter what kind of pie. It just makes it easier to get in and out of the oven that way. Bake at 350 for 35-40 minutes, or until it’s set in the center and doesn’t jiggle when you wiggle it. Don’t worry if you jiggle when you wiggle because we aren’t here to judge.
Now at this point, you can serve it but it won’t completely set until it is chilled so I cover and refrigerate it a couple of hours.
Serve chilled.
Oh mercy. This pie. This old fashioned, simple, incredibly delicious pie…it wants you to take a bite.
Look at it, staring longingly at your fork. Won’t you welcome it into your home today?
If Grandmama were here, she would say you need to. 🙂
Ingredients
- 1/2 cup raisins
- 1 cup boiling water
- 1/2 cup butter at room temp (unsalted or salted, whatever you have)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup pecans chopped
- 1/2 cup sweetened shredded coconut
- 9 inch pie crust unbaked (you don't need deep dish, regular is fine)
Instructions
- Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
- Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
- Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
- Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.
Nutrition
Instead of saying “Lord, I don’t know how I’m going to do this.”
say,
“Lord, I can’t wait to see how you do this!”
My minister’s wife shared this yummy recipe with me years ago. Her recipe also included dates. Either way it’s delicious. Thanks for sharing it.
Sounds wonderful! Thank you! I have been thrilled to find that this pie is a heritage gem for everyone else, too!
I’ve made it using dried cherries instead of raisins and my family LOVED it!
I bet that was good!! So glad to hear it was a hit!!
I will try the dried cherries. I don’t care for raisins. Thanks for the hint!
I just wanted to say that I’m one that will leave out coconut, but it is a necessity. I’m allergic to it. Makes me itch from head to toe. So if anyone has suggestions to replace it, I’m all ears!!
This recipe is my mom’s “go to” pie when she needs a quick dessert to take some where. She makes sure she has the needed ingredients on hand. Never know when she’ll have make “THE” pie. It all gets gone, just an empty pie pan to throw away. Everyone loves this pie, and knows she usually will bring one.
I bet she is always the hit at pot-lucks, and well loved by everyone around her!!
It’s a yummy pie! Just realized has similar ingredients as Japanese fruitcake– another oldie but goodie!
Exactly what I was thinking!
I was thinking that,too, as soon as I saw the ingredients. Pretty sure that’s the reason for the name.
So easy to make! I love it ❤️❤️
I am so glad you like it Cassandra!!! It is one of my favorites!
Our “exotic” old recipes 😉 Hope you’re having a good day, Susan!
How about Rice and Gravy Cake for exotic? It’s really Bisquick Velvet Crumb Cake, but my Granddaddy always thought it looked like rice and gravy, so the name stuck! This pie looks good even with raisins! Think I’ll be trying it soon.
Isn’t it funny how each family has their own names for things? love it!!!
Our family calls your Grandmama’s Chocolate Chess pie (which is my adult kids absolute favorite pie!) “funeral” pie! I am a huge pie fan and when I was younger and my girls were still living at home, I would regularly bake pies for funeral luncheons and the girls swear that’s the only time I baked it. Now I KNOW that’s not true but its what they tell me and laugh about every time I bake it now. But funny, family unique names stick!
My oldest son had moved out by the time I was making the chess so when they moved back to our hometown and his sisters started talking about funeral pie, he was quite skeptical – but then he tasted it! And he’s now converted!!
Thanks for the recipes!
My mom made this and I loved it. Took me a while to find it in her church and club recipes book she entered. She passed and was not in her recipe box. I always thought it would win more contests or requests if she renamed it
Fancy Pecan Pie. Instead of the Japanese Pie name?
There is one thing missing from the recipe that is considered the “secret ingredient.” It needs 1 Tablespoon of white distilled vinegar. I don’t know why, exactly, but try adding it and I promise it will be over-the-moon good. Just trust me; I’ve made it both ways.
Yes, Dale, my old tried & true recipe for this pie that was cut out of the newspaper in 1971, calls for one tablespoon of vinegar. I’ve never made this for anyone who didn’t like it. Even raisin haters. 🙂
This is also known as Osgood pie in other circles.
I don’t like vinegar, but I ve heard of a vinegar pie. What is the difference when you add it to this recipe? Coz I need convincing, lol
My mom used to make this pie, and I hated anything with raisins back then. She always added vinegar, and it after I tasted it the first time, I was hooked! The vinegar just adds a little tart taste that works. I’m so happy to have found this recipe!!
Thanks
Thank you so much for letting me know Carol!!!
Maybe is was called Japanese because back then we associated everything coconut with the Pacific, and the Pacific brought memories of the Japanese war.
Great thinking Mary!!!
This looks amazing. Thank you for sharing it. I am not much of a baker but will give this a try! I got such a laugh about your comment about it not actually being Japanese and please don’t comment on the name!
heehee, and just wait, they’ll show up eventually 🙂 I hope you enjoy the pie!
My mother has making this pie for years. Only one differ is we use dates !!! Now, I’m the who makes it. I believe we had a teaspoon of white vinegar, too. Cindy from Harvest, Al.
Ohh, I might have to try it with dates!! Thanks for sharing!!
My Mummo used to make date bars and I haven’t been able to find her recipe anywhere (so it’s probably long-gone). I think this pie using the dates might come darned close. Thank you, so very much, for interjecting the date idea. Now I might just get tears in my old eyes, too!
Hey Melissa! I haven’t seen you around in ages. Good to hear from you again and hope all is well!
My mom used to make a Japanese Fruit Cake, sort of reminds me of it, except the cake had pineapple.
I found this info on a blog called Ivory Spring. It said the recipe dates back to colonial days. It also said…It is called “Japanese” because of the coconut flakes, and way back when, it was thought that coconuts came from Japan. It was purported that Martha Washington had it made for George Washington’s birthday one year.
Oh my goodness! Well now that makes sense – and is very interesting! Thank you!
P.S. George had good taste 🙂
Thank you very much, you are great
Sounds sorta like an Osgood Pie, except that one does not have coconut in it. I LOVE that one, so am sure I will enjoy this one too. Thanks for sharing!
I hope you get the chance to try it soon Loretta!!!