I Was Always A Bad Boy When Mom Made - Raisin Cream Pie - Mom's Recipe For The Best Raisin Cream Pie скачать в хорошем качестве

I Was Always A Bad Boy When Mom Made - Raisin Cream Pie - Mom's Recipe For The Best Raisin Cream Pie

I guess I was four, maybe five, but most likely four, when this particular incident happened. Well, mom made a raisin meringue pie. It was cooling on the counter in the kitchen. Mom was nursing my little brother, John, in dad's office nook just off the dinning room. I was watching Dr. Max, so it was definitely after 3:30pm. Well, every time a commercial came on I would walk thru the dinning room, past the office nook where mom was sitting in a rocking chair, nursing my brother and into the kitchen. Where I would pick a peak or two of meringue off the pie. Then I walk back to the living room, passing mom again, and watch another cartoon. Well It wasn't too long before the pie had no meringue left and some of the crust was miss too. Mom was so mad. Her beautiful raisin meringue pie, that she was so proud of was annihilated, and the culprit was obviously me. We laugh about it today! Just make it. Enjoy, Michael P.S. Don't forget to hit like and subscribe. Crust: In a medium bowl cut in 1/2 cup butter with 1 1/2 teaspoon sugar and 1/2 teaspoon salt. Next add 1 1/2 tablespoon milk and 1 egg yolk. Mix until sloppy. Lastly add 1 cup flour and stir until a ball starts to form. Pour out onto plastic wrap and chill for 1 hour. Preheat oven to 380°. Roll the dough out and line a pie plate. Bake the pastry shell for 25 minutes, longer if necessary. Remember it's not going back into the oven again. Filling: Soak 1 cup raisins in 2 tablespoons of rum and set aside. In a medium sauce pan whisk 2/3 cup sugar with 6 tablespoons of flour and 1/4 teaspoon salt. Add a little bit of the 1 2/3 cups milk to form a paste. Separate 4 eggs and add the 4 yolks to the sauce pan. Whisk until fully incorporated. Add in the remain milk and transfer to the stove. Whisk often ,and or constantly, to avoid lumps. Once super thick remove from the stove and add in the rum soak raisins. After the raisins are even distributed set aside. When the pie shell is ready, pour in the raisin filling. Chill for 2 hours. Whip 1 cup cream until stiff. Add in 1/4 cup sugar and fold in until incorporated. Top the pie with the whipped cream and chill for another hour. Keep refrigerated until you are ready to serve.