Raisin Custard Pie Recipe

Raisin Custard Pie Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

A comforting, old-fashioned dessert, this custard pie is one of my mom's best. The fluffy meringue makes it look so special, and the raisins are a nice surprise. —Ruth Ann Stelfox, Raymond, Alberta

This recipe is:

Quick

[X]

Rate Raisin Custard Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raisin Custard Pie Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
2 cups milk
3 egg yolks
1/2 cup raisins
2 teaspoons lemon juice
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; 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° for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue.

Nutritional Facts 1 serving (1 piece) equals 298 calories, 11 g fat (5 g saturated fat), 93 mg cholesterol, 155 mg sodium, 45 g carbohydrate, trace fiber, 6 g protein.

Originally published as Raisin Custard Pie in Taste of Home February/March 1994, p37