Club Pie Recipe
Club Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
During the '30s, my mother made this pie for the ladies in her club. I'd hurry home from school so I could help her and then try a pie myself! It soon became such a family favorite. Mother made it part of our Christmas meals.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs, separated
  • 1/4 cup milk
  • 1/2 cup chopped walnuts
  • 1 cup raisins
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, optional

Directions

In a bowl, cream butter and sugar. Add egg yolks; beat well. Blend in milk. Stir in nuts and raisins; set aside. Using clean beaters, beat egg whites until stiff peaks form; fold into the raisin mixture. Pour into pie shell.
Bake at 350° for 15 minutes. Reduce the temperature to 300°; bake 40 minutes longer or until lightly browned. Cool. Refrigerate. Serve pie chilled with whipped cream if desired. Yield: 6-8 servings.
Originally published as Club Pie in Reminisce Extra December 1993, p49

Nutritional Facts

1 piece: 409 calories, 21g fat (9g saturated fat), 80mg cholesterol, 199mg sodium, 54g carbohydrate (37g sugars, 1g fiber), 5g protein.

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs, separated
  • 1/4 cup milk
  • 1/2 cup chopped walnuts
  • 1 cup raisins
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, optional
  1. In a bowl, cream butter and sugar. Add egg yolks; beat well. Blend in milk. Stir in nuts and raisins; set aside. Using clean beaters, beat egg whites until stiff peaks form; fold into the raisin mixture. Pour into pie shell.
  2. Bake at 350° for 15 minutes. Reduce the temperature to 300°; bake 40 minutes longer or until lightly browned. Cool. Refrigerate. Serve pie chilled with whipped cream if desired. Yield: 6-8 servings.
Originally published as Club Pie in Reminisce Extra December 1993, p49

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