Raisin Cream Pie
CATEGORIES
INGREDIENTS
  • Cooking Time: 8
  • Servings: 10
  • 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
DIRECTIONS
  1. Filling:
  2. In a heavy med. saucepan, combine raisins and enough water to cover; bring to boiling. Remove from heat and let stand for 10 min.
  3. Drain well; set aside. In the same saucepan, combine sugar, cornstarch and salt. Stir in cream and eggs. Cook over med. heat until
  4. mixture thickens and bubbles, stirring constantly. Cook and stir 1 minute more. Remove from heat. Stir in butter, vanilla
  5. and drained raisins. Transfer to baked pie crust. Combine coconut and nuts. Sprinkle over filling. Bake at 450 degrees for 5-8 min.
  6. or until coconut is browned. Cool; cover and chill at least 3 hours before serving. Makes
  7. 10 servings.