- 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
- 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
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