Quick Raisin Pudding Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Hot brewed coffee | 1/2 Cup (16 tbs) | |
| Raisins | 1 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Dash cloves | ||
| Instant vanilla pudding mix | 3 Ounce | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), coarsely chopped | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
In small bowl pour hot coffee over raisins.
Stir in cinnamon and cloves; let stand for 10 minutes.
For filling, prepare pudding mix according to directions for pie filling except use 1 1/2 cups milk.
Beat mixture with electric mixer or rotary beater at low speed for 1 1/2 to 2 minutes or till well-blended.
Stir in raisin mixture.
Turn filling into baked pastry.
Cover; chill till cooled.
Garnish with chopped nuts.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
In small bowl pour hot coffee over raisins.
Stir in cinnamon and cloves; let stand for 10 minutes.
For filling, prepare pudding mix according to directions for pie filling except use 1 1/2 cups milk.
Beat mixture with electric mixer or rotary beater at low speed for 1 1/2 to 2 minutes or till well-blended.
Stir in raisin mixture.
Turn filling into baked pastry.
Cover; chill till cooled.
Garnish with chopped nuts.
Chef
