Plum Pudding Pie Recipe
Ingredients
1/3 cup plus 2 tablespoons KAHLUA
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/3 cup chopped candied cherries
1/2 cup chopped walnuts
1/3 cup dark corn syrup
1/2 teaspoon pumpkin pie spice
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 eggs, slightly beaten
1 (9-inch) unbaked pie shell
1 cup whipping cream
Maraschino cherries (optional)
Directions
In medium bowl, combine 1/3 cup Kahlua, raisins, dates and cherries; mix well.
Cover; let stand 1 to 4 hours.
Stir in walnuts, corn syrup and spice.
In large bowl, cream butter, sugar, flour and salt.
Stir in eggs.
Add fruit mixture; blend well.
Pour into unbaked pie shell.
Bake in preheated 350°F oven 35 minutes or until filling is firm and crust is golden.
Cool completely on wire rack.
When ready to serve, in small bowl, beat whipping cream with remaining 2 tablespoons Kahlua® just until soft peaks form.
Spoon whipped cream into pastry bag fitted with large star tip and pipe decoratively on top.
If desired, garnish with maraschino cherries.
Cover; let stand 1 to 4 hours.
Stir in walnuts, corn syrup and spice.
In large bowl, cream butter, sugar, flour and salt.
Stir in eggs.
Add fruit mixture; blend well.
Pour into unbaked pie shell.
Bake in preheated 350°F oven 35 minutes or until filling is firm and crust is golden.
Cool completely on wire rack.
When ready to serve, in small bowl, beat whipping cream with remaining 2 tablespoons Kahlua® just until soft peaks form.
Spoon whipped cream into pastry bag fitted with large star tip and pipe decoratively on top.
If desired, garnish with maraschino cherries.
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