This old fashioned dessert is so delicious and easy to make. This page contains raisin custard pie recipes.
Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
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 F for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 1-2 hours before serving, and refrigerate any leftovers. Yield: 8 servings.
Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue. Whipping cream is the best (put a glob on a piece of pie before you serve)!
Source: My mother's recipe
By Ethel from Easton, PA
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