CRUST:

In a 9x13 pan: 1/2 c. powdered sugar 1 c. butter 1 egg yolk

FILLING:

5 eggs
1 sm. can evaporated milk
1 c. sugar

Put 1 quart raspberries in crust. Mix together: 5 eggs, small can of evaporated milk, 1 cup sugar. I use extra egg white in filling. Pour over berries. Bake at 350 degrees 45 to 50 minutes.