Japanese Fruit Pie

Japanese Fruit Pie

30 Reviews 2 Pics
Recipe by  Carolyn

“A wonderful sequel to a traditional pecan pie.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.
  3. Bake in preheated oven for 40 minutes. Cool before serving.

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Reviews (30)

Rate This Recipe


Utterly delicious! I grew up in the American South, where Japanese fruit pie is nearly as traditional as pecan pie. I like this pie even better than pecan pie. The combination of pecans, raisins, and coconut suspended in a chess-pie type of filling is wonderfully rich and toothsome. This is a pie for the Thanksgiving feast, for sure, and for Christmas dinner, too. In fact, I think this would be a good pie for any chilly autumn or winter day.



Easy, to make. Nice change from traditional pies. The vinegar gives it a little something extra. A family favorie. I had to make some for Christmas presents upon request.

Bobbie Kaye

Bobbie Kaye

I love this Pie. Living in the south, each Thanksgiving and Christmas it's the same meal. With the same Pecan Pies. Unless, you shake it up a little, and with this pie you most definitely shake. This is a must try, NOT only for the holidays.

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Amount Per Serving (8 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 23.1 g
  • 36%
  • Carbs
  • 47.7 g
  • 15%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 243 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Exquisite Pie


next recipe:

Old-Fashioned Exquisite Pie