Raisin Custard Pie

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Servs: 8   Prep:   Cook:

"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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Ingredients [?]

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


  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.

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