Reminiscent of Raisinets (chocolate covered raisins). I have not tried this recipe, posted for safekeeping. From the California Raisin Marketing Board. Update: I made this weekend. It wasn't quite what I was looking for so I will keep tweaking (Let me know if you have suggestions.) Next time I think I will add 1 cup of chocolate chips in with the raisins and pecans. I will let the chocolate mixture cool first and then mix in the chocolate chips, raisins and pecans. I may reduce the quantity of pecans.
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Units: US | Metric
- 1 cup semi-sweet chocolate chips
- 1/2 cup corn syrup (original recipe calls for maple flavor corn syrup)
- 1/2 cup heavy cream (original recipe calls for half-and-half)
- 3 eggs, beaten
- 1 -1 1/2 cup pecan halves (original recipe calls for 1 1/2 cups)
- 1 -1 1/2 cup dark raisin (original recipe calls for 1 cup)
- 1 cup semi-sweet chocolate chips (original recipe did not call for) (optional)
- 1 unbaked deep dish 9-inch pie shell
- 1Heat oven to 350°F
- 2In small saucepan, combine chocolate chips and syrup. Cook until chips are melted and mixture is smooth. Stir in cream.
- 3In large bowl, combine chocolate mixture and eggs; beat until smooth. Stir in pecans and raisins.
- 4Pour into pie shell. Bake at 350°F for 30 to 40 minutes or until top is set and knife inserted in center comes out clean.
- 5Cool completely. Store in refrigerator. Top with whipped cream and sprinkle with cocoa, if desired. Or, serve with vanilla ice cream.
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Nutritional Facts for Raisinet Pie (Raisin Fudge Pecan Pie)
Serving Size: 1 (98 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 328.1
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 6.9 g
- Cholesterol 66.4 mg
- Sodium 105.7 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 2.3 g
- Sugars 18.6 g
- Protein 4.4 g