• 6 Ounces semisweet chocolate pieces
  • 1/4 Cup butter or margarine
  • 2 eggs
  • 11/2 Teaspoons sugar
  • 1 Teaspoon flour
  • 1/4 Cup creme de cacao
  • 1 Tablespoon whiskey
  • 3/4 Cup California golden raisins
  • 2 Packages (11 ounces each) pie crust mix
  • 1/2 Cup unsweetened cocoa powder, sifted
  • Whipped cream or powdered sugar


In top of double boiler, combine chocolate and butter. Heat over simmering water until melted; cool to room temperature. In mixer bowl, beat eggs and sugar until light; fold in flour. Gently stir in chocolate mixture, crème de cacao, whiskey and raisins; set aside.

In another mixing bowl, combine pie crust mix and cocoa powder. Prepare as package directs, using an additional 1 to 2 tablespoons water as needed. Roll out on floured surface to 1/16-inch thick. Cut into rounds with 2 3/4-inch biscuit cutter. Line 1 3/4-inch muffin tins with pastry. Prick generously with fork. Bake in preheated 450°F oven 10 minutes. Fill to tops with chocolate mixture. Reduce heat to 350°F and continue baking 8 minutes (filling should be soft). Cool. Serve garnished with whipped cream or powdered sugar. Decorate with chocolate curls, candies or candied cherries, if desired.

Nutrition Facts Per Serving

Calories 230 (Calories from Fat 55%); Total Fat 15 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 20; Sodium 220; Potassium 117; Total Carbohydrate 24; Dietary Fiber 2; Sugars 8; Protein 3; Calcium 19; Iron 1;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.