Prep Time 20m
Cook Time 45m
Ready Time 240m
Yield 8 servings


Ingredients
CRUST
  • 6 tablespoons Crisco® All-Vegetable Shortening
  • 1 1/2 teaspoons milk
  • 1/4 teaspoon white vinegar
  • 2 tablespoons hot water
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon salt
FILLING
  • 3 large eggs
  • 1 cup dark corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup milk chocolate chips
  • 3/4 cup chopped walnuts
  • 1 cup dark raisins
Preparation Directions
  • Step 1Beat shortening, milk and vinegar in medium bowl with electric mixer at medium speed. Add hot water; mix well. Stir together flour, cornstarch and salt in a small bowl. Gradually add flour mixture to shortening mixture, mixing until dough forms. Shape into a ball. Wrap in plastic wrap and chill at least 1 hour.
  • Step 2Heat oven to 400°F. Whisk eggs, corn syrup, sugar, butter, vanilla and cinnamon in large bowl until well blended. Stir in chocolate chips and walnuts.
  • Step 3Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a 11-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
  • Step 4Sprinkle raisins evenly in bottom of pie crust. Pour filling over raisins. Bake 10 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes or until center is just set. Cool completely on wire rack.
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