Rum, Raisin And Pecan Pie

• 1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
• 1 1/2 cups sugar
• 1 cup raisins
• 3/4 cup half-and-half
• 1/2 cup butter
• 6 egg yolks, beaten to blend
• 1 1/2 cups coarsely chopped pecans
• 2 tablespoons dark rum
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla
• 1 pinch salt

1. Preheat oven to 350 degrees F.
2. Prick pie shell with fork.
3. Bake 10 minutes.
4. Set aside.
5. Increase oven temperature to 430 degrees F.
6. Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low heat, stirring frequently.
7. Remove from heat.
8. Gradually beat hot sugar mixture into yolks in large bowl.
9. Stir in pecans, rum, lemon juice, vanilla and salt.
10. Pour filling into crust Bake 15 minutes and reduce oven temperature to 375F.
11. Continue baking until puffed and golden, 45-50 minutes.
12. Let cool before serving.

sour cream pie crust, sugar, raisins, butter, egg yolks, pecans, dark rum, lemon juice, vanilla, salt

Taken from www.food.com/recipe/rum-raisin-and-pecan-pie-63436 (may not work)