Yield: 8 Servings
|¾ cup||Golden raisins|
|1||Envelope unflavored gelatin|
|¼ cup||Cold water|
|2||Eggs; well beaten|
|1 tablespoon||Butter or margarine|
|½ teaspoon||Vanilla extract|
|1 cup||Whipping cream; whipped|
|1||Baked 9-inch pastry shell|
|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