Raisin Butterscotch Pie Recipe

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"I won a county fair ribbon for this quick dessert featuring raisins," notes Arleen Owen of Fresno, California.

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Raisin Butterscotch Pie Recipe

Prep: 10 min. + chilling

Yield: 6-8 Servings

10 10

Ingredients

2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3.4 ounces) instant butterscotch pudding mix
2 cups (16 ounces) sour cream
1 cup raisins
1 medium firm banana, sliced into 1/4-inch pieces
1 pastry shell (9 inches), baked
Whipped topping

Directions

In a large bowl, beat milk and dry pudding mixes for about 3 minutes or until thickened. Fold in sour cream; stir in raisins.
Place banana slices in pastry shell; top with pudding mixture. Chill until serving. Garnish with whipped topping. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 434 calories, 19 g fat (11 g saturated fat), 53 mg cholesterol, 520 mg sodium, 58 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Raisin Butterscotch Pie in Taste of Home October/November 1996, p67