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Festive Cream Pie

Yield one 9-inch pie


  • 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

How to Make It

  1. 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.

  2. 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.

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