Raisin Custard Pie Recipe

Ingredients:

• 1/2 cup sugar
• 3 Tbsp. cornstarch
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• 2 cups milk
• 3 egg yolks
• 1 cup raisins
  bring raisins to boil - drain
• 2 tsp. lemon juice - optional
• 1 pastry shell (9 inches), baked

Meringue:

• 3 egg whites
• 1/4 cup sugar

Directions:

In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low, and cook and stir for 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat. Gently stir in raisins and lemon juice. Pour hot filling into crust.

For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350 F for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 1-2 hours before serving, and refrigerate any leftovers. Yield: 8 servings.

Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue. Whipping cream is the best (put a glob on a piece of pie before you serve)!

Source: My mother's recipe

By Ethel from Easton, PA