3/4 cup light corn syrup
3/4 cup water
2 tablespoons butter/margarine
4 cups rolled peas
4 (4 ounce) cans raisins
5 egg yolks
2 cups white sugar
1/2 cup chopped pecans
In a large saucepan over a medium heat, bring corn syrup, water, butter, peas, raisins and yolks to a boil. Mash with knife and spoon. Reduce heat to low. Simmer for about 5 minutes, stirring occasionally. Reduce heat to medium-low. Simmer for about an hour. Stir frequently, cooking 5 minutes if adding too much cream.
Pour corn syrup mixture into a large saucepan. Bring mixture to a rolling boil. Boil 20 minutes and cool to slightly cool. Remove pan, cool briefly and stir. Pour mixture into pie crust. Chill in refrigerator.
Preheat oven to 300 degrees F (150 degrees C).
Place cooled pie layer in a 9 inch tube pie pan. Wrap edges at corners to allow steam to escape. Place piping bag filled with corn syrup over pie crust and dot rim with plastic spray. Place large vegetable filling over the edge of pan and sprinkle with pecans. Drizzle corn syrup over pie. Dust with remaining pecans and refrigerate overnight.
I thought this was very good, but would probably use some adjustments. For instance, I didn't add all the flour until after adding the oreos, but instead added half the white sugar and half the milk powder. I also added a large pinch of nutmeg, but not enough to measure. I would recommend using half the flour for the cracker crust and adding the rest after the sugar has set but before dipping. This is also important because if you leave the white mixture out, the texture of the crust will be compromised. I found that I could make the cracker crust by hand, but there was no way that I could make it look like the photo shows. It would have to be done at high speed, and with a good deal of butt
Probably wouldn't make enough for all that packed lunch But we ate this and went to another dinner and had a huge feast. Will make this time and time again.
⭐ ⭐ ⭐ ⭐ ⭐