Raisin Bourbon Pie
Raisin Bourbon Pie recipe
Yield
6 servingsPrep
60 minCook
0 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
bourbon whiskey
|
*
|
| ¾ | cup |
golden raisins
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 ¼ | cups |
milk
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | tablespoon |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 |
pie shell (9 inch)
baked |
|
|
|
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
bourbon whiskey
|
*
|
| 177 | ml |
golden raisins
|
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 177 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 296 | ml |
milk
|
|
| 2 | large |
eggs
well beaten |
|
| 15 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | x |
nutmeg
ground |
*
|
Directions
Combine bourbon and raisins; cover and let stand overnight.
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 dissolves.
Chill 30 minutes, but do not let mixture gel.
Add raisin mixture and vanilla; blend well.
Fold in whipped cream; pour into pastry shell.
Sprinkle with nutmeg.
Chill at least 4 hours before serving.
