Raisin Custard Pie


  • 1/2 cup sugar
  • 3 Tbsp. cornstarch
  • 3 egg yolks
  • 2 cups milk
  • 1/2 cup raisins
  • 2 tsp. lemon juice
  • 1 pastry shell, baked


  • 3 egg whites
  • 1/4 cup sugar


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 heat.

Add raisins and lemon juice. Pour into pie shell. For meringue, beat egg whites in a small bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff and glossy. Spread over pie, making sure meringue covers all of the filling. Bake at 350 degrees F for 10-15 minutes, or until light golden brown. Serve warm or cold. Store leftovers in refrigerator. 8 servings.

By Robin from Washington, IA


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