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Raisin Custard Pie

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

8 ServingsPrep/Total Time: 30 min.

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.

2 of 2

Raisin Custard Pie (continued)

Directions (continued)

Yield: 8 servings.

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

Nutrition 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.