- 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. Yield: 8 servings.
Reviews forRaisin Custard Pie
"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!!"
"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!"