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Raisin Custard Pie

Rated as 5 out of 5 Stars

"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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30 m servings
Original recipe yields 8 servings


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  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.


  • Variation: Cool filling in crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue.


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This is an excellent pie, the raisins really make it tasty. We used twice the eggs, since we like the egg taste. It's very sweet, so we may reduce the sugar next time.