Raisin Cream Pie
1 9-inch baked pie crust
1-1/2 c. raisins
1/2 c. sugar
4 tsp. cornstarch
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