1 c. seedless raisins
1 1/2 c. milk
1/3 c. flour
2/3 c. sugar
1 tsp. vanilla
1 tbsp. butter
2 egg yolks, beaten
Baked 9-inch pie shell

Add raisins to milk and scald in double boiler. Combine flour and sugar and gradually add to scalded mixture, stirring occasionally until thick and smooth. Cook 15 minutes longer, stirring occasionally.

Stir small amount of hot mixture into egg yolks and return to double boiler. Cook 2 minutes. Remove from heat and add butter. Cool; add vanilla and blend well. Pour into baked pie shell.

TOPPING:

Beat 2 egg whites until stiff. Gradually add 1/4 cup sugar, beating until stiff peaks form. Pile lightly over filling and seal edges. Bake 25 minutes in 300 degree oven.