 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
I have been searching for this recipe since my early adult years...Won't say how long that was, but this is truly a wonderful taste expierence. Hope you love it as much as I do. Ingredients:
1 cup raisins |
2/3 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
1/8 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 cup sour cream |
3 egg yolks |
1/2 cup milk |
1/2 cup chopped nuts |
1 (9 inch) pie shell, baked |
meringue |
3 egg whites |
1/4 teaspoon salt |
5 tablespoons sugar |
Directions:
1. In a small saucepan, place raisins and enough water to cover; bring to a boil.
2. Turn off heat; set aside.
3. In a heavy saucepan, combine sugar, cornstarch, salt, cloves and cinnamon.
4. Stir in sour cream.
5. Beat in egg yolks.
6. Add milk; cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick.
7. Remove from the heat.
8. Drain raisins, reserving 1/2 cup liquid.
9. Stir liquid into filling.
10. Add raisins, and nuts if desired.
11. Pour into pie shell.
12. For meringue, in a small mixing bowl, beat egg whites with salt until foamy.
13. Gradually add sugar, about 1 tablespoon at a time; beat until stiff and glossy.
14. Spread over pie, making sure meringue covers all of filling.
15. Bake at 350 degrees F for 10-15 minutes or until light golden brown. Serve warm or cold.
16. Store leftovers in the refrigerator.
|
|