Raisin bourbon pie

Yield: 8 Servings

Measure Ingredient
¼ cup Bourbon
¾ cup Golden raisins
1 \N Envelope unflavored gelatin
¼ cup Cold water
¾ cup Sugar
3 tablespoons Cornstarch
1¼ cup Milk
2 \N Eggs; well beaten
1 tablespoon Butter or margarine
½ teaspoon Vanilla extract
1 cup Whipping cream; whipped
1 \N Baked 9-inch pastry shell
\N \N Ground nutmeg
\N 4 hours before serving.

Combine bourbon and raisins; cover and let stand 8 hours.

Soften gelatin in cold water; set aside.

Combine sugar and cornstarch in a heavy saucepan. Gradually stir milk and eggs into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Add butter and gelatin, stirring until gelatin granules dissolve. Chill 30 minutes, but do not let mixture gel. Add raisin mixture and vanilla; blend. Fold in whipped cream; pour into pastry shell. Sprinkle with nutmeg. Chill at least Yield: one 9-inch pie.

Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998

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