Total Calories: 394
Preheat oven to 350°. 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. Stirring over medium heat, bring to a boil and boil 1 to 2 minutes until thickened. Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Stir in nuts. Pour filling into pastry shell. Spread meringue over hot filling, sealing to edge of pastry.
Bake 15 minutes or until lightly browned. Cool completely, then chill.
This Raisin Cream Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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