Mary's Raisin Cream Pie
Mary's Raisin Cream Pie recipe
Yield
6 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
baked |
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
|
|
| 3 |
egg yolks
|
*
|
|
| 2 | cups |
milk
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | inch |
pie shell (9 inch)
baked |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
raisins, seedless
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 473 | ml |
milk
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
lemon extract
|
*
|
Directions
Mix raisins with water and heat slowly, covered for 5 minutes.
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, cream of tartar, 6 tablespoons sugar and ½ teaspoon vanilla.
Bake at 400℉ (200℃) for 10 minutes, or until meringue browns.
