Rum, Raisin and Pecan Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
- 1 1⁄2 cups sugar
- 1 cup raisins
- 3⁄4 cup half-and-half
- 1⁄2 cup butter
- 6 egg yolks, beaten to blend
- 1 1⁄2 cups coarsely chopped pecans
- 2 tablespoons dark rum
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon vanilla
- 1 pinch salt
directions
- Preheat oven to 350 degrees F.
- Prick pie shell with fork.
- Bake 10 minutes.
- Set aside.
- Increase oven temperature to 430 degrees F.
- Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low 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 crust Bake 15 minutes and reduce oven temperature to 375F.
- Continue baking until puffed and golden, 45-50 minutes.
- Let cool before serving.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.