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Raisin Custard Pie

 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.


  • 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
  • 3 egg whites
  • 1/4 cup sugar


  • 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.
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.