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Mother's Raisin Cream Pie |
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Serves: 8 Print this Recipe1 cup raisins 1/2 cup water 1 cup sugar 3 tablespoons flour 1/2 teaspoon cinnamon ground 1 1/2 cups whipped cream or half-and-half 3 eggs yolk lightly beaten 1/2 cup walnuts chopped 1 baked 9" pie shell Weepless Meringue In a medium saucepan cook raisins in water until tender; drain. In a small bowl mix sugar, flour and cinnamon. Add to raisins. Stir in whipping cream or half-and-half. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Stir in nuts. Preheat oven to 425° F. Pour filling into pie shell. Spread meringue over hot filling, sealing to edge of pastry. Bake for 8 to 10 minutes or until lightly browned. Cool completely, then chill. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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