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* Exported from MasterCook *
Honey Rice Pie
Recipe By :Women's Circle
Serving Size : 8 Preparation Time :0:00
Categories : Volume 5-10 Oct. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons cornstarch -- (37 mL)
1/2 teaspoon salt -- (2 mL)
1 cup milk -- (250 mL)
1/2 cup honey -- (125 mL)
1 egg -- beaten
1 tablespoon butter or margarine -- (15 mL)
2 teaspoons grated lemon rind -- (10 mL)
1/4 cup lemon juice -- (50 mL)
1/2 teaspoon vanilla -- (2 mL)
2 cups cooked rice -- (500 mL)
*Crust*
3/4 cup saltine crackers -- (175 mL)
1/2 cup flour -- (125 mL)
1/4 cup soft butter or margarine -- (50 mL)
1/3 cup honey -- (75 mL)
1 teaspoon grated lemon rind -- (5 mL)
7 ounces shredded coconut meat -- (220 g)
[recipe says one 7-ounce can]
Blend cornstarch with salt, milk and honey. Cook over low heat, stirring
constantly until thick. Stir some of the mixture into the egg.
Blend both mixtures. Add butter and peel. Remove from heat and stir in
lemon juice, vanilla and rice. Cool.
To prepare the crust: blend crumbs, flour and butter. Add honey, lemon
peel and coconut.
Press about 3/4 of the mixture into the bottom and sides of a 10-inch
(25 cm) pie pan.
Pour the filling into the crust. Top with the remaining crumb mixture.
Bake at 375F (190C) for 25 minutes.
Contributed by Kit Rollins to Women's Circle; no date.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 October 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 432 Calories; 14g Fat (28.7%
calories from fat); 7g Protein; 72g Carbohydrate; 4g Dietary Fiber;
31mg Cholesterol; 466mg Sodium. Exchanges: 2 1/2 Grain(Starch);
0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.
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