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Raisina (Funeral Pie)

"This is the classic Amish funeral pie. It is quickly made anytime of the year."
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servings 405 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
  2. Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap.
  3. Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges.
  4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.

Nutrition Facts

Per Serving: 405 calories; 11.6 g fat; 71.6 g carbohydrates; 6.6 g protein; 115 mg cholesterol; 446 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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this was the very first pie -of any kind, i had ever made, (it was given as a "funeral pie")i was very impressed with how it came out and so was the family. they raved, saying it tasted fabulous...

I give this 5 stars for the taste, loved it, though it could come off as cloying to some. However, this pie was pretty hard for me to make. The yolk mixture was too thick to be in a ribbon stage...