1 c. raisins
2 1/2 c. milk
3 eggs, save whites
1/2 c. Carnation milk
1 1/4 c. sugar
1 1/4 tbsp. flour
Dash salt
1 tsp. vanilla

Cook raisins until plump; set aside. Pour milk, both kinds, in saucepan; mix flour, salt and sugar; blend well. Beat egg yolks; add eggs and flour mixture to milk. Cook until thick. Add drained raisins and vanilla. Pour into baked pie shell. Beat egg whites until stiff. Add 1/4 cup sugar and 1 teaspoon vanilla and beat. Pour on top of pie and brown.