Raisin Cream Pie

Raisin Cream Pie

Baked Pastry Shell
1 to 1 1/2 cups raisins
1/2 cup sugar
4 teaspoons cornstarch
dash of salt
1 1/2 cups whipping cream, half and half or light cream
2 eggs beaten
2 tablespoons butter
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup chopped pecans or walnuts

Prepare baked pastry shell. If desired, bake pastry scraps for topping.

In a heavy medium sauce pan, combine raisins and enough water to cover; bring to a boil. Remove from heat and let stand for 10 minutes. Drain well; set aside.

In the same saucepan, combine sugar, cornstarch and salt. Stir in cream and eggs. Cook over medium 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 shell.

If using, crumble pastry scraps; combine with coconut and nuts. Sprinkle over pie. Bake in a 450º oven for 5 to 8 minutes or until coconut is browned. Cool; cover and chill at least 3 hours before serving.

Source: Posted by Bev


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