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Categories:
water raisins vanilla pudding sugar salt butter lemon juice lemon zest pastry shell sour cream confectioners ground nutmeg
Viewed: 58 - Published at: 8 years agoIngredients
- 1-3/4 cups water
- 1 cup raisins
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 pastry shell (9 inches), baked
- 1 cup sour cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon ground nutmeg
Method
- In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and zest. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners' sugar and nutmeg. Spread over pie. Store in the refrigerator.
