Raisin custard pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 3 | eaches | Egg yolks |
| 2 | cups | Milk |
| 2 | teaspoons | Lemon juice |
| ½ | cup | Raisins |
| 1 | each | Pastry shell 9 inches -- |
| Baked | ||
| MERINGUE: | ||
| 3 | eaches | Egg whites |
| ¼ | cup | Sugar |
Directions
In a medium saucepan: combine sugar and cornstarch. Whisk in the egg yoiks and milk until thoroughly combined. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from the heat, Add lemon juice and raisins. Pour into pie shell. For meringue, beat egg whites in a small bowl until foamy.
Gradually add sugar, about 1 tablespoon at a time, beating until stiff and glossy. Spread overwarm pie, making sure meringue covers all of the filling. Bake at 350 deg. for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator. Yield: 8 servings. Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue
Recipe By : Taste of Home
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