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