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.


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.


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.



  • 11/4 Cups all-purpose flour
  • 1/2 Cup sugar
  • 1/2 Cup butter



  • 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


  • 1 egg
  • 1/4 Cup brown sugar
  • 1/2 Teaspoon vanilla
  • 1 Cup chopped pecans
  • 1 Cup California raisins

Nutrition Facts Per Serving

Calories 590 (Calories from Fat 47%); Total Fat 32 ( Saturated Fat 11; Trans Fat 0; ); Cholesterol 120; Sodium 25; Potassium 378; Total Carbohydrate 73; Dietary Fiber 4; Sugars 52; Protein 7; Calcium 63; Iron 2;

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Raisins are all natural!