| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Bourbon |
| 3/4 |
c |
Golden raisins |
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 1/4 |
c |
Milk |
| 2 |
|
Eggs; well beaten |
| 1 |
tb |
Butter or margarine |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Whipping cream; whipped |
| 1 |
|
Baked 9-inch pastry shell |
|
|
Ground nutmeg |
|
4 |
hours before serving. |
INSTRUCTIONS
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@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998
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