6 to 8
1 refrigerated, rolled pie crust for a 9-inch pie
2 large eggs
2/3 cup sugar
2/3 cup light corn syrup
1/2 cup Sun-Maid Natural Raisins
2 tablespoons melted butter or margarine
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans
Sweetened whipped cream (optional)
Preheat oven to 350 F.
Fit pastry into a 10-inch tart pan with removable bottom or 9-inch pie plate. Place pan on foil-lined baking sheet.
Beat eggs with sugar.
Stir in corn syrup, raisins, butter, and vanilla. Mix well. Stir in pecans.
Pour into pastry-lined pan.
Bake for 30 to 35 minutes or until center is set. Transfer to wire rack. Cool completely