PECAN RAISIN PIE

"Start with packaged pastry mix for a shortcut crust that won’t fail."

1 cup light corn syrup
3 tablespoons sugar
1 tablespoon butter or margarine
1/8 teaspoon salt
1 cup evaporated milk or light cream
3 eggs, beaten
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup raisins
1 unbaked 9-inch pastry shell

In saucepan, combine syrup, sugar, butter or margarine, and salt. Cook and stir till boiling; cook 1 minute more. Remove from heat. Stir in evaporated milk; cool.

Gradually stir cooled syrup mixture into eggs, blending well. Stir in pecans and vanilla.

Sprinkle raisins on bottom of pastry shell; pour pecan mixture over raisins.

Bake in hot oven (400 degrees F) for 35 minutes.

Makes 1 pie
From: Recipelink.com
Source: Better Homes and Gardens magazine, November 1967