Pie, Raisin Custard

By Judge99

Ingredients

• MERINGUE:
• 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
• Read more: http://www.tasteofhome.com/recipes/raisin-custard-pie#ixzz3QB0QI95B

Preparation

Step 1

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.


Read more: http://www.tasteofhome.com/recipes/raisin-custard-pie#ixzz3QB0ah2Z0