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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from an elderly lady, long deceased, who was one of my Sunday School teachers when I was a child. She was a wonderful person and a wonderful cook. Original recipe did not give bake time, and I haven't made it recently. Read more . Watch carefully. Ingredients:
2 cups raisins |
1 cup milk |
1 tsp cornstarch |
1/3 cup sugar |
2 well-beaten egg yolks |
1 tsp vanilla |
pastry for 2 crust pie |
Directions:
1. Cook raisins a little in hot water then drain.
2. Add milk, cornstarch, sugar, egg yolks, and vanilla and combine.
3. Pour into unbaked pie crust and put top crust over.
4. Bake at 400.
5. Variation: Instead of top pastry crust, make a meringue with the left over egg whites and some sugar. Put meringue over top near end of cooking time and let it brown.
6. Variation: Add coconut or pineapple to the filling mixture.
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