This classic Raisin Custard Pie delivers a comforting blend of sweet, creamy filling and tart lemon notes, perfectly balanced by plump raisins. The rich custard base, thickened with cornstarch and enriched with egg yolks, offers a smooth, spoonable texture that contrasts beautifully with the crisp, buttery pastry shell. Topped with a cloud-like meringue that browns to a golden perfection, this dessert is both visually stunning and deeply satisfying. It’s an ideal choice for family dinners, potlucks, or cozy weekend baking sessions. The simplicity of the ingredients makes it accessible for home cooks of all skill levels, while the traditional flavor profile evokes a sense of nostalgia. Serve it warm from the oven or chilled for a refreshing treat, making it a versatile addition to any dessert table.
Raisin Custard Pie
Description
This classic Raisin Custard Pie delivers a comforting blend of sweet, creamy filling and tart lemon notes, perfectly balanced by plump raisins. The rich custard base, thickened with cornstarch and enriched with egg yolks, offers a smooth, spoonable texture that contrasts beautifully with the crisp, buttery pastry shell. Topped with a cloud-like meringue that browns to a golden perfection, this dessert is both visually stunning and deeply satisfying. It&# 226;ÂÂs an ideal choice for family dinners, potlucks, or cozy weekend baking sessions. The simplicity of the ingredients makes it accessible for home cooks of all skill levels, while the traditional flavor profile evokes a sense of nostalgia. Serve it warm from the oven or chilled for a refreshing treat, making it a versatile addition to any dessert table.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a medium saucepan, whisk together the 1/2 cup sugar and cornstarch until no lumps remain.
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Gradually whisk in the milk and egg yolks until the mixture is smooth and well combined.
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Cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until it comes to a full boil.
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Continue boiling for 1 minute, stirring continuously, to ensure the cornstarch is fully activated and the custard thickens.
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Remove the saucepan from the heat and stir in the lemon juice and raisins.
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Pour the hot custard filling into the pre-baked pie shell.
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In a clean, grease-free bowl, beat the egg whites with an electric mixer until foamy.
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Gradually add the 1/4 cup sugar, about 1 tablespoon at a time, while beating continuously until stiff, glossy peaks form.
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Spread the meringue over the warm pie filling, ensuring it touches the edges of the crust to seal the pie.
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Bake for 10-15 minutes, or until the meringue is light golden brown.
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Allow the pie to cool completely on a wire rack before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 541.1kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 6.4g32%
- Cholesterol 812.4mg271%
- Sodium 95.1mg4%
- Total Carbohydrate 72.8g25%
- Dietary Fiber 1.1g5%
- Sugars 61.0g
- Protein 17.1g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in the refrigerator for up to 3 days.
Variation: For a lighter option, cool the filling in the crust completely, then refrigerate. Just before serving, top with whipped cream instead of meringue.
Tip: Ensure the pie shell is fully baked before adding the hot filling to prevent a soggy crust.
Safety: Always beat egg whites in a completely clean, grease-free bowl for best volume.
