Instructions: Preparation Time: 0:20
Combine bourbon and raisins; cover and let stand overnight.

Soften gelatin in cold water; set aside. Combine sugar and cornstarch in a heavy saucepan. Gradually stir milk and eggs into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Add butter and gelatin, stirring until gelatin dissolves. Chill 30 minutes, but do not let mixture gel. Add raisin mixture and vanilla; blend well. Fold in whipped cream; pour into pastry shell.

Sprinkle with nutmeg. Chill at least 4 hours before serving.

Yield: one 9-inch pie.

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