1-3/4 c. milk
3 large eggs; separated
1 package (3 oz) vanilla pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
9 inch baked pastry shell
6 tbsp. sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in
pudding mix. Cook, stirring constantly until mixture comes to a boil.
Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in
raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile
in a small mixing bowl, beat egg whites until soft peaks form. Gradually
add sugar, beating until stiff but not dry. Spoon meringue over pie, making
sure that meringue touches edge of crust. Bake at 450 degrees for 4-5
minutes or until meringue is lightly browned.
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