Raisin Bourbon Pie

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.