1 c. light brown sugar
1 c. milk
1 c. cooked seedless raisins
3 eggs
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. salt

Pour 1/2 cup hot water over 1 cup seedless raisins and cook for 10-15 minutes. Combine sugar, egg yolks, cornstarch, salt and add to milk in top of double boiler, stirring constantly until smooth. Add butter and vanilla and raisins.

Let cool and pour into baked pie shell and top with meringue made from egg whites. Add 2 tablespoons sugar per egg white. Brown in oven for 15-20 minutes at 300 degrees.