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