- 1 cup raisins
- 1 cup evaporated milk
- 2 egg yolks
- 2 Tbsp. flour
- 1 cup sugar
- 1 pre-baked pasty shell
Put 1 cup water on raisins and cook for 10 minutes. Add sugar, and continue to simmer. Add milk. Beat the two egg yolks, add a little of the warm liquid from the pan and beat together. This tempers the eggs to prevent them curdling in the hot mixture. Add back to the pot and whisk until well Incorporated. Last add the flour and whisk until smooth. Cook another 15 minutes until bubbly and thick. Pour into the baked pie shell. Cool Pie for 15 minutes, then refrigerate for 2 hours before serving.
Top with a little whipped topping and enjoy.
Adams Family Cookbook, Desserts.