Crust
Preheat oven to 350°F. Measure flour and sugar into 9-inch pie pan. Cut in butter until mixture resembles fine meal. Press evenly over bottom and sides of pan and bake at 350°F for 20 minutes or until edges are golden brown.
Filling
In medium saucepan, combine sugar and cornstarch. Stir in milk; cook and stir over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir 1 cup of hot mixture into beaten yolks. Return egg mixture to saucepan and heat to gentle boil. Cook and stir 2 minutes more. Stir in butter until melted. Stir in pecans and raisins; turn into crust. Chill.
Topping
Meanwhile, combine egg, brown sugar and vanilla in small bowl; beat together well. Stir in pecans and raisins. Spoon and spread evenly over filling. Bake at 350°F for 20 minutes or until topping is set. Cool completely.
Ingredients
Crust
- 11/4 Cups all-purpose flour
- 1/2 Cup sugar
- 1/2 Cup butter
Procedure
Filling
- 2 egg yolks
- 1/2 Cup sugar
- 1/2 Tablespoon cornstarch
- 1/2 Cup milk
- 2 Tablespoons butter
- 1/2 Cup chopped pecans
- 1/2 Cup California raisins
Topping
- 1 egg
- 1/4 Cup brown sugar
- 1/2 Teaspoon vanilla
- 1 Cup chopped pecans
- 1 Cup California raisins