Preheat oven to 375 degrees F. Prepare pie pastry. In a large bowl, cream butter until light and fluffy; gradually add brown sugar. Beat in eggs, one at a time, beating well after each addition. Add corn syrup, pecans, salt, and vanilla extract; stir until well blended. Stir in raisins, Pour into pastry-line pie plate.

Bake approximately 40 to 50 minutes or until the pie center has a slight jiggle to it when shaken. Remove from oven and cool on a wire rack before cutting and serving.

Makes 8 servings.

Related posts:

1. Pecan Pie
2. Pecan Pie
3. The “Dinettes” Pecan Pie

2      each          Eggs — slightly beaten
3      cups          Mashed cooked pumpkin
12      ounces        Can evaporated milk
1      cup           Sugar
1/4  cup           All-purpose flour
1      teaspoon      Vanilla extract
1/2  teaspoon      Salt
1/2  teaspoon      Ground cinnamon
1/2  teaspoon      Ground ginger
1/2  teaspoon      Ground allspice
1/4  teaspoon      Ground cloves
1/4  teaspoon      Ground nutmeg
1      each          Unbaked 10-inch pastry shell
1/4  cup           Butter or margarine — melted
1/2  cup           All-purpose flour
1/2  cup           Firmly-packed brown sugar
1/2  cup           Chopped pecans

Combine eggs, pumpkin, milk, 1 cup sugar, 1/4 cup flour, vanilla, salt, and spices; blend well.
Pour mixture into pastry shell.  Bake at 400 degrees F for 10 minutes.  Reduce heat to
350 degrees, and bake an additional 35 minutes.
Combine butter, 1/2 cup flour, and 1/2 cup brown sugar; blend well. Stir in pecans; sprinkle
mixture on pie.  Bake at 350 degrees F for 10 minutes. Yield: one 10-inch pie.

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* 2 eggs
* 1/2 cup sugar
* 1 tablespoon all-purpose flour
* 1 package (8 ounces) cream cheese, room temperature
* 2/3 cup evaporated milk
* 1 tablespoon lemon juice
* 1/2 teaspoon grated lemon peel
* 9-inch graham cracker crust, baked

Preparation:
In a mixing bowl, beat eggs until thick and light yellow. Add 1/2 cup of sugar and the flour, beating until blended. Pour the egg mixture into a measuring cup.

In the same bowl, beat cream cheese with a small amount of the evaporated milk until smooth. Add remaining milk, the lemon juice, and the grated lemon peel; beat until smooth and well blended. Pour egg mixture into the cream cheese mixture; beat just until blended.

Pour mixture into the graham cracker crust. Bake at 325° for 25 to 30 minutes. Cool on a wire rack.

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1. Cheesecake Pie (No Baking
2. Strawberry Cheesecake Pie
3. Lemon Cream Cheese Pie

* 4 eggs, lightly beaten
* 3/4 c. sugar
* 1/2 c. all-purpose flour
* 1/2 tsp. baking powder
* 1/4 c. butter, melted
* 2 c. milk
* 1 1/2 c. coconut
* 1 tsp. vanilla

Preparation:
Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350° for 45 minutes or until brown. Delicious. Makes its own crust.

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2. Makes Its Own Crust Coconut Pie
3. Crazy Crust Coconut Pie