Rum Raisin and Pecan Pie

[Olga Drozd]

RUM, RAISIN AND PECAN PIE:

1 1/2 cups sugar
1 cup raisins
3/4 cup half and half cream
1/2 cup unsalted butter (1 stick)
6 egg yolks, beaten to blend
1 1/2 cups coarsely chopped pecans (about 4 1/2 ounces)
2 Tablespoons dark rum
1 Tablespoon fresh lemon juice
1/2 teaspoon vanilla
Pinch of salt
1 partially baked 9-inch pie crust

Preheat oven to 425º F.

Combine sugar, raisins, half and half and butter in heavy small saucepan and bring to simmer over medium low heat, stirring frequently.  Remove from heat.  Gradually in a thin stream beat hot sugar mixture into yolks in large bowl.  Stir in pecans, rum, lemon juice, vanilla and salt.

Pour filling into pie shell.  Bake 15 minutes. Reduce oven temperature to 375º F. and continue baking until puffed and golden, 45 to 50 minutes.  Let pie cool 30 minutes before slicing and serving.  Makes 6 to 8 servings.