Raisin Nut Pie

Grandma Badertscher’s Raisin Nut Pie

Grandma Badertscher’s Raisin Nut Pie

Allergy Egg, Milk, Tree Nuts
Meal type Dessert
Misc Child Friendly, Serve Cold
Region American


  • 2 eggs
  • 1 tablespoon melted butter
  • 1 cup white sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 3/4 cups milk
  • 3/4 cups nuts (chopped coarsely)
  • 3/4 cups raisins (cooked, or soaked in hot water for 15 minutes.)
  • 9" pie shell (unbaked)


  • whipped topping


1. Beat eggs well. Slowly add sugar and flour.
2. Beat in milk and vanilla and melted butter
3. Stir in nuts and raisins
4. Pour into unbaked pie shell
5. Bake raisin nut pie at 350 degrees about 45 minutes, or until custard is set. If nuts brown too quickly, put piece of foil over pie for last 15 minutes.
6. Serve raisin nut pie with whipped topping.


Gertrude Badertscher added on the recipe card: This recipe must be at least 50 years old.  Grandma Badertscher was using this long before Monroe and I were married.

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