Raisin Custard Pie Recipe

4.5 3 3
Raisin Custard Pie Recipe
Raisin Custard Pie Recipe photo by Taste of Home
Publisher Photo

Raisin Custard Pie Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 2 cups milk
  • 2 teaspoons lemon juice
  • 1/2 cup raisins
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 cup sugar

Directions

In a medium saucepan, combine sugar and cornstarch. Whisk in the egg yolks 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 over warm pie, making sure meringue covers all of the filling. Bake at 350° 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.
Originally published as Raisin Custard Pie in Taste of Home February/March 1994, p37

Nutritional Facts

1 piece: 298 calories, 11g fat (5g saturated fat), 93mg cholesterol, 155mg sodium, 45g carbohydrate (28g sugars, 0 fiber), 6g protein.

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 2 cups milk
  • 2 teaspoons lemon juice
  • 1/2 cup raisins
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 cup sugar
  1. In a medium saucepan, combine sugar and cornstarch. Whisk in the egg yolks 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 over warm pie, making sure meringue covers all of the filling. Bake at 350° 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.
Originally published as Raisin Custard Pie in Taste of Home February/March 1994, p37

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Reviews forRaisin Custard Pie

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MY REVIEW
Cardyaise User ID: 7741835 234969
Reviewed Oct. 15, 2015

"I love raisin custard pie but I have only ever seen it with Brown Sugar not white....and the brown goes so well with the raisin flavor!!"

MY REVIEW
CentralIowa User ID: 7716192 5742
Reviewed Mar. 15, 2014

"I'd never tried raisin custard pie before, but this recipe was easy to follow, and my friend said that it's "a keeper." (I gave it to her on Pi Day.) Because I used a large (9.5") pie dish, I increased the ingredients to 3/4 c sugar, 4 1/2 T corn starch, 3 c milk, 5 egg yolks, 3/4 c raisins, and 1 T lemon juice. (I used 4 egg whites, 6 T sugar, and 1/4 tsp cream of tartar for the meringue.) I will use this recipe again!"

MY REVIEW
royella User ID: 2874866 199151
Reviewed Apr. 22, 2011

"My mother had a simular pie recipe. Instead of milk she used 1/2 and 1/2 and there was no lemon juice, and it is a great pie, if you like raisins."

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