Raisin Custard Pie
1/2 cup sugar
3 tablespoons cornstarch
2 cups milk
3 egg yolks
1/2 cup raisins
2 teaspoons lemon juice
1 pastry shell (9 inches), baked
Directions
In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.