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Raisin Custard Pie

SUBMITTED BY: Ruth Ann Stelfox 

"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"
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PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  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 degrees F for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator.

FOOTNOTE

  • Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue.
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