 y'alls Tammy with collard valley cooks and today we're making something new Japanese pie it is coconut pecans and raisins and an egg custard type feeling it's a lot like a French coconut but with extras I have to say it's delicious we're gonna start with three-quarter stick of butter melted in our bowl we're gonna add one cup of sugar this pie should be really good imagine it's like a con pie on steroids it's gonna be really delicious alright so you got your sugar in there now we're gonna put in three eggs and we're gonna mix that together so I'm just gonna crack my eggs one at a time put them in the bowl with my sugar there's one and three the wire whisk and mix this together well I'm gonna go ahead and put in a little vanilla sugar two eggs three-quarter stick of butter melted with a little vanilla now we're just gonna fold in our pecans coconut and raisins so the recipe cost for three-quarters cup of pecans there's three-quarters cup of pecans now we're gonna do a half a cup of raisins I'm using the golden raisins I'm using golden raisins and we're going to use a half cup of coconut light coconut okay we're gonna fold these ingredients together in this bowl can you be still for two seconds we're gonna pour it in our pie shell we're gonna bake it at 325 degrees for one hour I'm gonna get this in the oven I'm gonna put it on one side because I'm actually gonna be cooking a castor roll on the other side of the rack so we're gonna put this on the left side here and this will bake for a whole hour I'm ready to dig into this Japanese fruit pie so I'm gonna cut it still a little warm on the bottom but I just can't wait I've never had one so I just now this pie had a lot of eggs in it and keep in mind it is still warm but it's cutting good even when it's warm but it's just warm right in the middle okay looks good pretty let's give it a try you can look at it on my fork you can see the raisin the pecans coconut and the eggs that it up really well so it's got a nice custard filling tastes like a it tastes like a French coconut pie with pecans in it and raisins it's really really good it's really really good I'm gonna have to make this for my daddy I can't quit eating it right the great thing about this pie for Thanksgiving or the holidays is that you can wrap it up this pie has been wrapped for three days and we've been opening it up and rewrapping it I'm gonna show you how great it looks after three days at room temperature so the great thing is that you don't have to refrigerate this pie for Thanksgiving or the holidays when you got everything else in the refrigerator I'm going to slice it and flip it upside down so that you can see that it's still nice and dry on the bottom it doesn't get soggy and it's just a great pie to make so that you don't have to have room in your refrigerator to store it and boy is it delicious thanks for watching Colored Valley Cooks where we cook like mama did y'all make a Japanese pie I think everyone will enjoy it