Raisin Custard Pie

Name: Raisin Custard Pie
Ingredients: 1/2 cup sugar; 3 tablespoons cornstarch; 2 cups whole milk; 3 large egg yolks; 1/2 cup raisins; 2 teaspoons lemon juice; 1 pastry shell (9 inches), baked; 3 large egg whites; 1/4 cup sugar

9 ingredients

2 steps

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
3 large egg yolks
1/2 cup raisins
2 teaspoons lemon juice
1 pastry shell (9 inches), baked
3 large egg whites
1/4 cup sugar

Directions

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.
2

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.