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Raisin Cream Pie


8 Inch baked pie shell
4 tablespoon Flour
1/4 tsp Salt
1 cup Raisins
1 tsp Vanilla
1/2 cup Sugar
3 Egg yolks
2 cup Milk
1/4 cup Water
1/2 tsp Lemon extract

Yield: 10 servings

Mix raisins with water and heat slowly, covered for 5 min. Blend together sugar, flour, egg yolks, and salt. Add milk and vanilla. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3 minutes. Add extract and pour into cool shell. Cover with meringue made by beating together 3 egg whites, 1/4 tsp. cream of tartar, 6 tablespoon sugar and 1/2 tsp. vanilla. Bake at 400F for 10 minutes, or until meringue browns.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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