California Nuggets of Gold Raisin Pie
From hopscotch 14 years agoIngredients
- Crust shopping list
- 1-1/4 cups flour shopping list
- 1 teaspoon sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup cold butter-flavored all vegetable shortening* shopping list
- 1/4 cup cold unsalted butter shopping list
- 1 egg yolk shopping list
- 3 to 4 tablespoons cold milk shopping list
- Filling shopping list
- 1-1/2 tablespoons cornstarch shopping list
- 1/4 cup sugar shopping list
- 1 small can (8 ounces) crushed pineapple packed in juice shopping list
- 3 eggs, beaten shopping list
- 1 teaspoon vanilla shopping list
- 1/4 cup butter, melted shopping list
- 1 cup white chocolate chips shopping list
- 1 cup coarsely chopped walnuts shopping list
- 1 cup California golden raisins shopping list
- Topping shopping list
- 2 packages (8 ounces each) pineapple-flavor cream cheese spread shopping list
- 1 cup powdered sugar, sifted shopping list
- 1 tablespoon pineapple juice shopping list
- 1/2 cup California golden raisins shopping list
- 1/4 cup coarsely chopped walnuts; for garnish shopping list
How to make it
- Crust
- In medium bowl, combine flour, sugar and salt. Add cold shortening and butter and cut in with fork or pastry blender until mixture resembles coarse crumbs. Beat egg yolk and cold milk together and add to flour mixture, a little at a time, tossing with a fork until dough holds together. Shape into a flat round and chill 30 minutes or overnight. Roll out between two sheets of wax paper to fit a 9-inch deep dish pie pan. Arrange in pan; flute edges trimming excess dough and chill 30 minutes. Prick all over with fork or line with foil and add pie weights. Bake at 450°F for 8 minutes.
- Filling
- Mix cornstarch and sugar together in a small saucepan. Stir in pineapple and juice. Heat and stir over low heat till thick. Add spoonfuls of hot mixture to egg until warm; return all to saucepan and heat through. Then, stir in vanilla and butter until butter is melted. Remove from heat. Finally, gently stir in chips, walnuts and raisins; spoon into baked crust and spread evenly. Chill.
- Topping
- Blend cream cheese spread, powdered sugar and pineapple juice. Gently fold in raisins and spread on cooled pie. Sprinkle with chopped walnuts. Chill and serve cold.
- Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.
- Combine 16 ounces softened cream cheese and one 8-ounce can
- crushed pineapple, drained thoroughly, if spread is not available.
People Who Like This Dish 2
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The Rating
Reviewed by 2 people-
yummmm this is wonderful!!!
thank u
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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