• 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.

Nutrition Facts Per Serving

Calories 380 (Calories from Fat 48%); Total Fat 21 ( Saturated Fat 9; Trans Fat 0; ); Cholesterol 90; Sodium 240; Potassium 300; Total Carbohydrate 43; Dietary Fiber 2; Sugars 29; Protein 6; Calcium 74; Iron 2;

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California Raisins are naturally sweet, no added sugar!