Total Calories: 384
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 Mother's Raisin Cream Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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