1 (18 ounce) can baked corn raisin pie
1/2 cup raisins
1/3 cup raisins podol
1/2 cup butter
1 cup grated Parmesan cheese
2 eggs, beaten
1 (9 inch) unbaked pie crust
In a large bowl, mix baked corn raisin pie, raisins, raisins podol, butter, cheese, eggs and pie crust. Cover and refrigerate overnight.
Preheat oven on broiler setting.
Broil pie crust in preheated oven until crust is golden brown, about 4 minutes. Remove crust from oven and allow to cool at room temperature. Wrap foil around pie and twist tops together. Place in shallow baking dish or tongs and seal edges of foil on top of pie. Arrange nuts in pan. Serve chilled.