1 c. seedless raisins
2 1/2 c. milk
1/2 c. brown sugar
4 tbsp. cornstarch
2 eggs
1 tbsp. butter
1 tsp. vanilla
Baked pastry shell

Cook raisins a little and drain. Scald the 2 cups milk in top of double boiler. Mix sugar with cornstarch, moisten with 1/2 cup milk. Add egg yolks and blend thoroughly. Pour into hot milk. Cook stirring until thick and smooth. Beat well. Remove from heat. Add flavoring and stir to blend. Use egg whites for meringue.