- One 9-inch unbaked pie crust
- 1 large egg
- 4 large egg yolks
- 2/3 Cup sugar
- 2/3 Cup firmly packed light brown sugar*
- 1/2 Teaspoon salt
- 2/3 Cup light cream or evaporated milk
- 6 Tablespoons (3/4 stick) unsalted butter, cut into small pieces
- 1 Cup California raisins
- 1/2 Cup chopped walnuts or pecans, toasted (optional)
Position rack in center of oven. Preheat oven to 275°F. Line 9-inch pie pan with unbaked crust; brush with beaten egg yolk and warm in oven while preparing filling.
In heatproof bowl, whisk egg, egg yolks, sugar and salt together until no yellow streaks remain. Add cream or milk, whisking to mix well. Scatter pieces of butter on top. Bring about 1 inch of water to simmer in skillet. Set bowl in skillet and gently whisk mixture until shiny and warm to the touch. Stir in raisins and nuts. Pour filling into crust and bake at 275°F until edges are firm and center looks set but quivers when pan is gently shaken, about 50 to 65 minutes
Note: If you prefer a tangy filling, use all granulated white sugar (1 1/3 cups) and substitute 2/3 cup buttermilk for the light cream.