Special Raisin Cream Pie

This Special Raisin Cream Pie is a masterclass in textures and flavors, with a flaky homemade crust, a silky smooth filling infused with sweet raisins, and a dollop of whipped cream on top.

It’s a show-stopping dessert that’s sure to impress your family and friends at any gathering.

Ingredients

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• For the Filling:
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Make the crust by combining flour and cold butter in a large bowl. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375°F.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Carefully transfer the dough to a 9-inch pie dish, trimming any excess dough from the edges. Crimp the edges to form a decorative border.

Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for an additional 5-7 minutes, or until the crust is lightly golden.

In a medium bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. In a separate bowl, whisk together the egg yolks.

Gradually add the sugar mixture to the egg yolks, whisking until smooth.

Stir in the raisins. Pour the filling into the baked pie crust and smooth the top with a spatula.

Bake for 40-45 minutes, or until the filling is set and the edges are lightly puffed.

Let the pie cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. Just before serving, whip the heavy cream and granulated sugar until stiff peaks form.

Top the chilled pie with the whipped cream and serve chilled.

Notes

Use cold ingredients to ensure the butter and water combine properly for a flaky crust.

Work the butter into the flour quickly to prevent warming the butter.

If the dough is too sticky, refrigerate it for another 10-15 minutes.

In the filling, whisk the sugar mixture until stiff peaks form to ensure it holds its shape.

Don’t overmix the egg yolks and sugar mixture as it may become too thick.

Stir in the raisins gently to prevent them from breaking down.

When baking the crust, keep an eye on it to prevent overcooking.

If the crust starts to brown too quickly, cover the edges with foil.

Let the pie cool completely to prevent the filling from becoming too runny.

Refrigerate the pie for at least 2 hours or overnight to allow the flavors to meld together.

Top the pie with whipped cream just before serving to prevent it from melting or becoming too soggy.

Nutrional Value

• Calories: 542
• Total Fat: 37g
• Saturated Fat: 23g
• Cholesterol: 164mg
• Sodium: 250mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 7g