- 1/2 Cup sugar, divided
- 2 Tablespoons cornstarch
- 1/4 Teaspoon salt
- 2 Tablespoons instant coffee powder
- 1 envelope (1/4 ounce) unflavored gelatin
- 1 Cup milk
- 2 eggs, separated
- 1 Teaspoon vanilla
- 1 Cup California raisins, coarsely chopped
- 1 Cup whipping cream
- One 9-inch pie shell, baked
In saucepan, blend together 1/4 cup sugar, cornstarch, salt, coffee and gelatin. Stir in milk. Cook, stirring over moderate heat, until gelatin dissolves and mixture thickens. Beat yolks; carefully blend into hot filling. Cook 2 to 3 minutes longer. Remove from heat; stir in vanilla and raisins. Set aside to cool.
In top of double boiler, combine egg whites with remaining 1/4 cup sugar. Place over boiling water and cook on low, beating constantly, until mixture reaches 160°F and stiff peaks form. Set aside to cool. Meanwhile, in a cold mixing bowl, beat cream until stiff. Fold beaten egg whites and cream together with raisin custard. Pile into baked pie shell; chill until firm. Garnish with additional whipped cream.