1 c. raisin
2/3 c. granulated sugar
1/3 c. water
1/8 tsp. salt
2 c. evaporated milk
2 tbsp. cornstarch
1 tsp. cinnamon
2 eggs
Baked pastry shell (9 inch)

Combine sugar, water, and salt; cook down until a rich brown color. Add 1 - 1 1/2 cups milk and cook and stir until sugar is dissolved. Combine cornstarch, spice, remaining 1/2 cup milk, and egg yolks; beat until well blended. Add with raisins to hot milk and cook and stir until thick and cornstarch is cooked (about 3 to 4 minutes). Pour into baked pastry shell; top with meringue made with the 2 egg whites and brown in a slow oven (300 degrees) 25 to 30 minutes. Cool before serving. Serves 6 to 8.