Rum, Raisin And Pecan Pie

  • on April 23, 2009
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Ingrients & Directions

1 1/2 c Granulated sugar
1 c Raisins
3/4 c Iight cream
1 Stick unsalted butter
6 Egg yolks; beaten to blend
1 1/2 c Pecans; coarsely chopped
2 tb Dark rum
1 tb Fresh lemon juice
1/2 ts Vanilla
1 pn Salt
1 9-inch partially baked pie

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.




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,

6 Servings

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