1 lg. can Milnot
2 c. sugar
6 egg yolks or 4 whole eggs
2 c. milk
6 tbsp. cornstarch
1 1/2 c. raisins
2 c. chopped nuts
1 stick butter

Plump raisins, drain.

CUSTARD: Mix together sugar and cornstarch, then add eggs; stir. Slowly add milk to get rid of lumps. Add Milnot and 1 stick of butter; cook over low heat to pie consistency. Remove from heat. Add 3 teaspoons vanilla, raisins and nuts. Cool slightly. Pour into 2 (9 inch) pie shells (already baked shells). Then refrigerate.

Custard can also be done in the microwave following your microwave directions for similar cream pies. Top with whipped cream, Cool Whip or meringue.