Raisin Cream Pie

by Nancy Otto

Servings: 8 servings

INGREDIENTS

1/4 cup light rum
1 cup raisins
14-ounce can condensed milk
3 egg yolks, beaten
1 can raisin pie filling
1 cup whipping cream, whipped
Baked graham cracker pie shell, cooled

INSTRUCTIONS

Combine rum and raisins in a small bowl. Set aside for 20 minutes or up to 24 hours. In a large bowl combine rum-raisins, condensed milk, egg yolks and pie filling. Mix until well combined. Fold in whipped cream with a rubber spatula. Scrape filling into cooled pie shell. Chill several hours before serving.

CHEF COMMENTS

Canned pie filling is okay if you add a little something extra. In this case, it's rum and more raisins. Ummmmm-umm! If you prefer, orange juice can be substituted for the rum.

Tagged: desserts, pies, raisincreampie add tags

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