Rose’s Raisin Cream Pie

Rose Buss makes this pie from scratch to sell at Hwy 20 Café in Parkersburg, Iowa. Her secret is a lard crust and good wholesome ingredients for the filling. Now here’s a tip from Mother Linda that I learned the hard way. When making a cream pie do NOT put your finger in the pudding to taste test it. Even the smallest amount of saliva will set off an enzymatic chain reaction that will turn your pie to mush in the refrigerator overnight. Keep those fingers out of the pie—Rose always has—and now I do, too.

3 cups milk

3 egg yolks

½ cup sugar

1 tsp-1 Tbsp. vanilla

3 Tbsp. corn starch

1-2 cups raisins

Pre-bake a single-crust pie shell and set aside to completely cool. In a medium pan, bring the milk to just a boil and then quickly whisk in the other ingredients, except the raisins, that have been pre-beaten. Add a little more cornstarch if necessary. Gently fold in the raisins; add the mixture to the cooled pie shell. Whip the 3 egg whites for the topping and 1 Tbsp. powdered sugar and little cornstarch. Spread the top of the cream filling with the egg whites and swirl to make peaks. Place the pie in a 400°F oven and bake until the peaks are golden brown.