Add a photo

Raisin Custard Pie

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"

Rating: This weblink has been rated 0 times with an average star rating of 0.0 No Reviews Yet!

Rate/Review | 68 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 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.

Footnotes

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

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?