Raisin Cream Pie

• 1 1/2 c. firmly packed brown sugar
• 1 1/2 c. hot water
• 1 tsp. salt
• 1 tsp. baking soda
• 1 1/2 c. raisins
• 2 c. very hot water
• 3/4 c. cornstarch
• 1/4 c. sugar
• 2 c. half and half or evaporated milk
• 2 (8 to 9-inch) pie crusts, baked
• whipped cream or whipped topping

1. In a saucepan, boil together brown sugar, 1 1/2 cups hot water, salt and baking soda for 20 minutes. Meanwhile, soak raisins in the 2 cups of very hot water. After syrup is cooked, put soaked raisins (with water) into hot syrup and thicken with a thin paste made of cornstarch, granulated sugar and some water. Cook until very thick and glossy. Remove from heat and stir in half and half. Stir until smooth and creamy. Pour into pie shells. Cool and refrigerate. Top with whipped cream.

brown sugar, water, salt, baking soda, raisins, very hot water, cornstarch, sugar, milk, pie crusts, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57116 (may not work)