| Raisin Cream Pie |
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1 c. raisins
3/4 c. sugar
1/3 c. water1 1/2 c. canned milk, mix well
3 tbsp. cornstarch and 2 tbsp. milk, dissolved
1/4 tsp. Salt
3 slightly beaten egg yolks
1/2 c. chopped pecans
MERINGUE
3 egg whites, beaten until peaks form with 1/4 tsp. cream of tartar
3 tbsp. sugar |
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| Instructions |
| Cook until golden in color. Cook until thick over medium heat. Cook 1 minute. Pour into a baked 9 inch pie shell, cover with meringue. Put into oven and lightly brown. Spread on pie and brown.
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