BETTY'S REFRIGERATOR SOUR CREAM RAISIN PIE
cookie or graham cracker crust
FOR THE FILLING:
1 cup raisins
24 oz sour cream (one 16 oz. plus one 8 oz. container)
1 (3.4 oz.) pkg. instant vanilla pudding
1/2 cup sugar (more or less to taste)
1/4 cup milk (see note*)
2 teaspoons ground cinnamon
dash ground nutmeg
TO SERVE:
pecans for garnish (optional)
Cool Whip
In a saucepan, pour enough water over raisins to cover; bring to boil. Remove from heat, drain, and let cool.
Mix the remaining ingredients for the filling together. Stir in raisins and fill crust. Top with Cool Whip and garnish with pecans. (Better if let set in frig. for a few hours before serving to let flavors blend)
I created this pie when Baker's Square no longer carried it...and I think it is even better..enjoy.
*Note:
"You need to add the milk to go along with the Instant Vanilla Pudding, so instead of 1/4 cup milk you should add 2 cups milk. Now, this recipe ROCKS!!" - Sue Mellgren, Lakeville, MN |