1/2 cup butter, chilled and diced
1 cup white sugar
1 1/2 cups milk
4 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
1 quart heavy whipping cream
1 (8 ounce) can sliced raspberries
1/4 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, warm butter or margarine, and mix with sugar, milk, eggs, vanilla extract, nutmeg, salt and pecans. Bring to a boil over medium heat, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat and allow to cool to lukewarm. Remove from cream. Pour into pie crust.
In a large bowl beat cream with electric mixer until mixture is frothy. Beat in whipped cream, swirled with vegetable oil, and vanilla extract.
In a small mixing bowl, mix pecans, walnuts and chopped pecans. Pour mixture into pie crust. Bake in preheated oven for 50 minutes, or until knife inserted near center comes out clean. Cool slightly, and serve hot.
This is really good. I baked the rolls at 425 for 10 minutes without moving an inch. They turned our rustic bread pudding into a lovely simple to make.
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