Raisinet Pie (Raisin Fudge Pecan Pie)

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Total Time
15 mins
30 mins

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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  • 236.59 ml semi-sweet chocolate chips
  • 118.29 ml corn syrup (original recipe calls for maple flavor corn syrup)
  • 118.29 ml heavy cream (original recipe calls for half-and-half)
  • 3 eggs, beaten
  • 236.59-354.88 ml pecan halves (original recipe calls for 1 1/2 cups)
  • 236.59-354.88 ml dark raisin (original recipe calls for 1 cup)
  • 236.59 ml semi-sweet chocolate chips (original recipe did not call for) (optional)
  • 1 unbaked deep dish 9-inch pie shell


  1. Heat oven to 350°F
  2. In small saucepan, combine chocolate chips and syrup. Cook until chips are melted and mixture is smooth. Stir in cream.
  3. In large bowl, combine chocolate mixture and eggs; beat until smooth. Stir in pecans and raisins.
  4. Pour 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.
  5. Cool completely. Store in refrigerator. Top with whipped cream and sprinkle with cocoa, if desired. Or, serve with vanilla ice cream.