Raisin Custard Pecan Pie

Raisin Custard Pecan Pie

By L. Denise Weaver Cantu, Sweepstakes Winner &First Place Single Crust Pie Baked with Raisins, 2010 Big Fresno Fair
Crunchy pecans top this creamy raisin custard pie.
  • Yields 1 pie
  • Details

    • Serving Size: 1/8 of pie

    INGREDIENTS

      Crust

      • 1 1/4 cups all-purpose flour
      • 1/2 cup sugar
      • 1/2 cup butter

      Filling

      • 2 egg yolks
      • 1/2 cup sugar
      • 1/2 tablespoon cornstarch
      • 1/2 cup milk
      • 2 tablespoons butter
      • 1/2 cup chopped pecans
      • 1/2 cup California raisins

      Topping

      • 1 egg
      • 1/4 cup brown sugar
      • 1/2 teaspoon vanilla
      • 1 cup chopped pecans
      • 1 cup California raisins

      PROCEDURE

      Crust

      Preheat oven to 350°F. Measure flour and sugar into 9-inch pie pan. Cut in butter until mixture resembles fine meal. Press evenly over bottom and sides of pan and bake at 350°F for 20 minutes or until edges are golden brown.

      Filling

      In medium saucepan, combine sugar and cornstarch. Stir in milk; cook and stir over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir 1 cup of hot mixture into beaten yolks. Return egg mixture to saucepan and heat to gentle boil. Cook and stir 2 minutes more. Stir in butter until melted. Stir in pecans and raisins; turn into crust. Chill.

      Topping

      Meanwhile, combine egg, brown sugar and vanilla in small bowl; beat together well. Stir in pecans and raisins. Spoon and spread evenly over filling. Bake at 350°F for 20 minutes or until topping is set. Cool completely.

      Nutrition Facts Per Serving

      Calories 590 (47% from fat); Total Fat 32g (sat 11g, mono 14g, poly 5g, trans 0g ); Cholesterol 120mg; Protein 7g; Carbohydrate 73g; (Dietary Fiber 4g; Sugars 52g; ); Iron 2mg; Sodium 25mg; Calcium 63mg; Potassium 378mg

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