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Name: Pecan Raisin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 oz Soft Dark Brown Sugar; 6 oz Pecan halves; 1 oz Lard or white vegetable fat; 1 tb Cocoa Powder; 6 oz Plain flour; 4 oz Raisins; 2 oz Butter; 5 fl Dry sherry; 6 oz Golden syrup; 2 oz Butter; 2 lg Eggs

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INGREDIENTS

4 oz Soft Dark Brown Sugar
6 oz Pecan halves
1 oz Lard or white vegetable fat
FILLING
1 tb Cocoa Powder
6 oz Plain flour
4 oz Raisins
2 oz Butter
5 fl Dry sherry
6 oz Golden syrup
2 oz Butter
2 lg Eggs

INSTRUCTIONS

Pastry: Run the fats into sieved flour. Mix in enough cold water to make a firm dough. Wrap in cling film and chill while preparing the filling. Filling: Heat raisins and sherry in a pan until almost boiling. set aside. Heat sugar, syrup and butter in another pan until melted. Stir in raisins and sherry. Set oven to 200C/400F/Gas Mark 6. Roll out pastry on a lightly floured surface and line into a 23 cm (9 inch) flat tin. Beat the eggs with the cocoa and add to the filling mixture with half the pecans. Pour the mixture into the pastry case and arrange the remaining pecans on top. Bake for 20 minutes, reduce oven to 180C/350F/Gas Mark 4 and bake for a further 20 to 25 minutes or until filling is set. Cool a little and serve warm with ice cream or allow to go cold and serve decorated with whipped cream and extra pecan halves. Source: Womans Realm

NOTES

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Pecan Raisin Pie

4 oz Soft Dark Brown Sugar
6 oz Pecan halves
1 oz Lard or white vegetable fat
 FILLING
1 tb Cocoa Powder
6 oz Plain flour
4 oz Raisins
2 oz Butter
5 fl Dry sherry
6 oz Golden syrup
2 oz Butter
2 lg Eggs

Pastry: Run the fats into sieved flour. Mix in enough cold water to make a  firm dough. Wrap in cling film and chill while preparing the filling.    Filling: Heat raisins and sherry in a pan until almost boiling. set aside.    Heat sugar, syrup and butter in another pan until melted. Stir in raisins  and sherry. Set oven to 200C/400F/Gas Mark 6.    Roll out pastry on a lightly floured surface and line into a 23 cm (9 inch)  flat tin.    Beat the eggs with the cocoa and add to the filling mixture with half the  pecans. Pour the mixture into the pastry case and arrange the remaining  pecans on top.    Bake for 20 minutes, reduce oven to 180C/350F/Gas Mark 4 and bake for a  further 20 to 25 minutes or until filling is set.    Cool a little and serve warm with ice cream or allow to go cold and serve  decorated with whipped cream and extra pecan halves.    Source: Womans Realm

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Nutrition

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Serving Size: 1 Serving (996g)
Recipe Makes: 6 Servings

Calories: 3143
Calories from Fat: 580 (18%)

Amt Per Serving		% DV

	Total Fat 64.5g	86 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 23.8g
	Polyunsanturated Fat 9.2g
Cholesterol 433.8mg		133 %
Sodium 464.9mg		16 %
Potassium 6024.7mg		159 %
Total Carbohydrate 672.4g		198 %
	Dietary Fiber 31.9g	128 %
	Sugars, other 640.5g
Protein 40.1g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3143

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