I tore this recipe out of magazine many years ago and it has since become one of my “go to” recipes for Thanksgiving desserts. This year, I opted to make it a few weeks early instead. My husband usually likes to eat his pie warm from the oven. But this one, in my opinion, is much better when served cold.
Aunt Bert’s Raisin Cream Pie
- One baked 9” pie shell
- 1 to 1 ½ cups raisins
- ½ cup sugar
- Dash salt
- 1 ½ cups whipping cream or half and half
- 2 eggs, beaten
- 2 Tbsp. butter
- 1 tsp. vanilla
- ½ cup flaked coconut
- ½ cup chopped walnuts or pecans
Prepare baked pastry shell.
For filling: in a heavy medium saucepan combine raisins wih enough water to cover; bring to boiling. Remove from heat and let stand 10 minutes. Drain well. Set aside.
In the same saucepan, combine sugar, cornstarch, and salt. Stir in cream and eggs. Cook over medium heat until mixture thickens and bubbles, stirring constantly. Cook and stir one minute more. Remove from heat.
Stir in butter, vanilla and drained raisins. Transfer to baked pie shell.
Spread nuts and coconut over top of pie. Bake in a 450 degree oven for 5 to 8 minutes until coconut browns. Cool. Cover and chill at least 3 hours before serving.