Raisin Custard Pie

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 cups whole milk
• 3 large egg yolks
• 1/2 cup raisins
• 2 teaspoons lemon juice
• 1 pastry shell (9 inches), baked
• 3 large egg whites
• 1/4 cup sugar

1. In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.
2. For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350u0b0 for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

sugar, cornstarch, milk, egg yolks, raisins, lemon juice, pastry shell, egg whites, sugar

Taken from www.tasteofhome.com/recipes/raisin-custard-pie/ (may not work)