Festive Cream Pie

Oxmoor House
one 9-inch pie


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4 egg yolks, beaten
2 1/3 cups whipping cream, divided
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup finely chopped pecans
1/4 cup finely chopped dates
1/4 cup finely chopped candied cherries
1/4 cup finely chopped raisins
1 baked (9-inch) pastry shell
2 tablespoons sugar
Additional finely chopped pecans


Combine egg yolks, 1 1/3 cups whipping cream, 1 cup sugar, and flour in a heavy saucepan, beating well. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup pecans, dates, cherries, and raisins; cook 2 to 3 minutes. Pour into pastry shell. Cool.

Before serving, beat remaining 1 cup whipping cream until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form. Spread whipped cream over filling, and sprinkle with additional chopped pecans.

Created date

February 2010