More Great Recipes: Dessert | Pie | Tart

Raisin Cream Pie

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Member since 2007

Serves 10 | Prep Time | Cook Time 8


1 9-inch baked pie crust
1-1/2 c. raisins
1/2 c. sugar
4 tsp. cornstarch
dash salt
1-1/2 c. whipping cream
2 eggs, beaten
2 Tblsp. butter
1 tsp. vanilla
1/2 c. flaked coconut
1/2 c. chopped pecans or walnuts


In a heavy med. saucepan, combine raisins and enough water to cover; bring to boiling. Remove from heat and let stand for 10 min.

Drain well; set aside. In the same saucepan, combine sugar, cornstarch and salt. Stir in cream and eggs. Cook over med. heat until

mixture thickens and bubbles, stirring constantly. Cook and stir 1 minute more. Remove from heat. Stir in butter, vanilla

and drained raisins. Transfer to baked pie crust. Combine coconut and nuts. Sprinkle over filling. Bake at 450 degrees for 5-8 min.

or until coconut is browned. Cool; cover and chill at least 3 hours before serving. Makes

10 servings.

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