Print Options

 
 
 Print
Raisin Custard Pie Recipe

Raisin Custard Pie 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.

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.