1 c. raisins
3 eggs, separated
1 lb. Ricotta cheese
2/3 c. sugar
1 tsp. vanilla
3 tbsp. cornstarch
Chocolate chips (optional)

Soak raisins in sherry for 2 hours. Separate 3 eggs. Beat whites stiff but not dry.

Mix together egg yolks and Ricotta. Blend in last three ingredients. Fold in egg whites. Add raisins last. Pour into regular or graham crust. Bake 45 minutes at 350 degrees (or until brown and custardy).