Raisin Custard Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1 each: Pastry shell 9 inches --,
3 tbsp: Cornstarch,
Baked,
3 each: Egg yolks,
MERINGUE:,
2 cup: Milk,
3 each: Egg whites,
2 tsp: Lemon juice,
1/4 cup: Sugar,
1/2 cup: Raisins,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp