Rum, raisin and pecan pie

Yield: 6 Servings

Measure Ingredient
1½ cup Granulated sugar
1 cup Raisins
¾ cup Iight cream
1 Stick unsalted butter
6 Egg yolks; beaten to blend
1½ cup Pecans; coarsely chopped
2 tablespoons Dark rum
1 tablespoon Fresh lemon juice
½ teaspoon Vanilla
1 pinch Salt
1 9-inch partially baked pie shell

Preheat oven to 425 degrees. Combine sugar, raisins, light cream and butter in heavy small saucepan and bring to slmmer over medium-low heat, stirring frequently. Remove from heat. Gradually beat hot sugar mixture into yolks in large bowl. Stir in pecans, rum, lemon juice, vanilla and salt. Pour filling into pie shell. Bake 15 minutes. Reduce oven temperature to 375 degrees and contioue baking until puffed and golden, 45 to 50 minutes. Let pie cool 30 minutes before sllcing and serving. Serves 6-8.

ARKANSAS TODAY, CHANNEL 11, KTHV 03/06/1991

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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