1 c. raisins
3/4 c. sugar
1/3 c. water1 1/2 c. canned milk, mix well
3 tbsp. cornstarch and 2 tbsp. milk, dissolved
1/4 tsp. Salt
3 slightly beaten egg yolks
1/2 c. chopped pecans
MERINGUE
3 egg whites, beaten until peaks form with 1/4 tsp. cream of
tartar
3 tbsp. sugar
Cook until golden in color.
Cook until thick over medium heat. Cook 1 minute. Pour into a
baked 9 inch pie shell, cover with meringue. Put into oven and
lightly brown. Spread on pie and brown.
