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Name: Rum, Raisin and Pecan Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Granulated sugar; 1 c Raisins; 3/4 c Iight cream; 1 Stick unsalted butter; 6 Egg yolks; beaten to blend; 1 1/2 c Pecans; coarsely chopped; 2 tb Dark rum; 1 tb Fresh Lemon Juice; 1/2 ts Vanilla; 1 pn Salt; 1 9-inch partially baked pie

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INGREDIENTS

1 1/2 c Granulated sugar
1 c Raisins
3/4 c Iight cream
1 Stick unsalted butter
6 Egg yolks; beaten to blend
1 1/2 c Pecans; coarsely chopped
2 tb Dark rum
1 tb Fresh Lemon Juice
1/2 ts Vanilla
1 pn Salt
1 9-inch partially baked pie

Servings

INSTRUCTIONS

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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Rum, Raisin and Pecan Pie

1 1/2 c Granulated sugar
1 c Raisins
3/4 c Iight cream
1 Stick unsalted butter
6 Egg yolks; beaten to blend
1 1/2 c Pecans; coarsely chopped
2 tb Dark rum
1 tb Fresh Lemon Juice
1/2 ts Vanilla
1 pn Salt
1 9-inch partially baked pie

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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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 6 Servings

Calories: 458
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 %
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: 458

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