Raisin And Pecan Cream Pie

• 2 c. milk
• 1/2 c. sugar
• 1/2 stick margarine
• 6 Tbsp. cornstarch
• 1/4 tsp. cream of tartar
• 1 (10-inch) deep dish pie shell
• 1 Tbsp. vanilla
• 1/2 tsp. salt
• 4 eggs
• 1/2 c. cold water
• 2 Tbsp. sugar

1. In a saucepan, mix the first 5 ingredients and heat until margarine is melted.
2. Remove from heat.
3. Separate eggs; set aside the whites in a grease-free bowl.
4. Maintain them at room temperature.
5. Slowly add 8 tablespoons of heated liquid to the egg yolks.
6. Stir constantly.
7. Pour yolks into remainder of heated mixture.
8. Dissolve cornstarch in the 1/2 cup of water.
9. Then add to the milk and egg mixture.
10. Over medium heat, bring to a boil, stirring constantly.
11. Remove from heat.
12. Cover with Saran Wrap and refrigerate until cool.

milk, sugar, margarine, cornstarch, cream of tartar, dish pie shell, vanilla, salt, eggs, cold water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939319 (may not work)