Quick Raisin Pudding Pie
|Single crust pie pastry||1|
|Hot brewed coffee||1⁄2 Cup (8 tbs) (Freshly Brewed)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on rack.
In small bowl pour hot coffee over raisins.
Stir in cinnamon and cloves; let stand for 10 minutes.
For filling, prepare pudding mix according to directions for pie filling except use 1 1/2 cups milk.
Beat mixture with electric mixer or rotary beater at low speed for 1 1/2 to 2 minutes or till well-blended.
Stir in raisin mixture.
Turn filling into baked pastry.
Cover; chill till cooled.
Garnish with chopped nuts.