"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Raisin Cream Pie Recipe

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This recipe for Raisin Cream Pie, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
1 pre-baked 9" pie shell

Filling:
cup raisins, soaked 30 minutes in a combination of water and liqueur
1 cups milk
cup flour
⅓ cup sugar
1 pinch of salt
2 beaten egg yolks
flavoring such as vanilla, rum, bourbon, liqueur

Meringue:
2 egg whites
4 tablespoons sugar
freshly grated nutmeg
ground cinnamon

Directions:
Directions:
Preheat the oven to 300
Bake 20 minutes, until meringue is lightly browned.

Filling:
In a small bowl, cover raisins with water or liqueur you will use as flavoring for the filling; set aside at least 30 minutes.

Scald most of the milk--measure the milk in a Pyrex measuring cup; heat in the microwave on high 2 minutes, or until a "skin" forms on the surface.

In a medium saucepan whisk together flour and sugar; moisten with reserved cold milk and then add the scalded milk.

Cook the mixture 10 minutes, constantly stirring, until it is very thick; add raisins.

Gradually warm the eggs by putting spoonfuls of hot mixture into them until they are warm.

Add the warmed eggs to saucepan; cook 1 minute; add flavorings; transfer to pie shell while still hot; put Saran Wrap on the surface.

Meringue:
Beat egg whites until foamy; gradually add sugar, nutmeg, and cinnamon; beat until stiff and glossy.

Spread meringue all the way to the edge of the pie shell, sealing it. Mount the meringue and then artistically swirl with a kitchen knife.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
The most delicious and dramatic dessert in my mother's large repertoire!

 

 

 

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