Preheat oven to 425 degrees. Combine sugar, raisins, light cream and butter in heavy 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 pie shell. Bake 15 minutes. Reduce oven temperature to 375 degrees and continue baking until puffed and golden, 45 to 50 minutes. Let pie cool 30 minutes before slicing and serving. Serves 6-8. ARKANSAS TODAY, CHANNEL 11, KTHV 03/06/1991 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.5mg||12 %|
|Sodium 8.3mg||0 %|
|Potassium 424.2mg||11 %|
|Total Carbohydrate 81.5g||24 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 79.4g|
|Protein 1.9g||3 %|
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Calories per serving: 458
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