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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A hint of lemon gives extra zing to the creamy pudding-and-raisin filling in this homey dessert. Topped off with sweetened sour cream, it's sure to be a hit at your house. I came across this recipe in a booklet quite some time ago, pens Patricia Kile of Elizabethtown, Pennsylvania. To lighten it, I sometimes use low-fat sour cream instead of regular. Ingredients:
1-3/4 cups water |
1 cup raisins |
1 package (3 ounces) cook-and-serve vanilla pudding mix |
2 tablespoons sugar |
1/4 teaspoon salt |
1 tablespoon butter |
2 teaspoons lemon juice |
1 teaspoon grated lemon peel |
1 pastry shell (9 inches), baked |
1 cup (8 ounces) sour cream |
1/4 cup confectioners' sugar |
1/4 teaspoon ground nutmeg |
Directions:
1. In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and peel. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of plastic wrap or waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners' sugar and nutmeg. Spread over pie. Store in the refrigerator. Yield: 6-8 servings.
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