Raisin custard pie

Yield: 1 servings

Measure Ingredient
½ cup Sugar
3 tablespoons Cornstarch
3 eaches Egg yolks
2 cups Milk
2 teaspoons Lemon juice
½ cup Raisins
1 each Pastry shell 9 inches --
\N \N Baked
\N \N MERINGUE:
3 eaches Egg whites
¼ cup Sugar

In a medium saucepan: combine sugar and cornstarch. Whisk in the egg yoiks 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 overwarm pie, making sure meringue covers all of the filling. Bake at 350 deg. for 10-15 minutes or until light golden brown. Serve warm or cold. Store leftovers in the refrigerator. Yield: 8 servings. Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue

Recipe By : Taste of Home

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