Recipe - Raisin Bourbon Pie

One fourth cup Bourbon
Three fourths cup Golden raisins
1 Envelope unflavored gelatin
One fourth cup Cold water
Three fourths cup Sugar
3 tablespoon Cornstarch
1 One fourth cup Milk
2 Eggs; well beaten
1 tablespoon Butter or margarine
One half teaspoon Vanilla extract
1 cup Whipping cream; whipped
1 Baked 9inch pastry shell
Ground nutmeg

Combine bourbon and raisins; cover and let stand 8 hours.

Soften gelatin in cold water; set aside.

Combine sugar and cornstarch in a heavy saucepan. Gradually stir milk and
eggs into sugar mixture. Cook over medium heat, stirring constantly, until
mixture thickens and boils. Boil 1 minute, stirring constantly. Add butter
and gelatin, stirring until gelatin granules dissolve. Chill 30 minutes,
but do not let mixture gel. Add raisin mixture and vanilla; blend. Fold in
whipped cream; pour into pastry shell. Sprinkle with nutmeg. Chill at least
4 hours before serving.

Yield: one 9inch pie.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998