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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 1. Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time. | 2. Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap. | 3. Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges. | 4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	1	cup		774.0	199.96	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
egg yolk	4			218.96	2.4412	10.7848	18.0472
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
raisin	1 1/2	cups	chopped	747.45	196.812	8.3902	1.1385
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
white sugar	6	tablespoons		774.0	199.96	0.0	0.0
egg white	3			51.48	0.7227	10.790999999999999	0.1683
pie crust	1		baked cooled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.