Cover 1 1/2 cups seedless raisins with cold water. Bring to a boil and cook a while then drain.

Mix 3/4 cup sugar, 1/4 cup butter, 4 egg yolks (slightly beaten) and 1/4 cup milk.

Mix the raisins and the other mixture together, then cook over low heat, stirring constantly, until thickened. Add 1 cup chopped nuts. Mix well and pour into cooked pie shell.

MERINGUE: Beat 4 egg whites until very stiff. Then slowly beat in 1/4 cup sugar. Beat again until very stiff. Spread on the hot filling and bake in a hot oven at 425 degrees for 8 minutes or until a golden brown.