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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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As you might notice by the amount of raisins in this pie, I LIKE RAISINS, & when I have a piece of raisin pie, I expect to have an abundance of the little buggers! This recipe came from a friend of mine some 50 years ago, although I remolded it into a deep dish dessert. Ingredients:
1 baked 9 1/2-inch deep dish pie shell |
3 tablespoons cornstarch |
2 1/4 cups sugar |
1 1/2 teaspoons ground nutmeg |
1/2 teaspoon salt |
3 cups sour cream |
3 cups raisins |
2 tablespoons fresh lemon juice |
6 egg yolks, slightly beaten |
Directions:
1. In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
2. Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
3. Boil & stir for 1 minute, then pour into baked pie shell.
4. Put plastic wrap over top of filling & cool.
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