Recipe - Rum Raisin And Pecan Pie

1 One half cup Granulated sugar
1 cup Raisins
Three fourths cup Iight cream
1 Stick unsalted butter
6 Egg yolks; beaten to blend
1 One half cup Pecans; coarsely chopped
2 tablespoon Dark rum
1 tablespoon Fresh lemon juice
One half teaspoon Vanilla
1 pn Salt
1 9inch partially baked pie
shell

Preheat oven to 425 degrees. Combine sugar, raisins, light cream and butter
in heavy small saucepan and bring to slmmer over mediumlow heat, stirring
frequently. Remove from heat. Gradually beat hot sugar mixture into yolks
in large bowl. Stir in pecans, rum, lemon juice, vanilla and salt. Pour
filling into pie shell. Bake 15 minutes. Reduce oven temperature to 375
degrees and contioue baking until puffed and golden, 45 to 50 minutes. Let
pie cool 30 minutes before sllcing and serving. Serves 68.

ARKANSAS TODAY, CHANNEL 11, KTHV

03/06/1991

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.