• Preheat oven to 350°F. Gather the ingredients so you have everything close at hand.

Prepare the Ingredients

• Carefully separate 3 large egg yolks from 3 large egg whites, placing egg whites in a large mixing bowl. Refrigerate the bowl of egg whites while you’re preparing the filling. (Be sure not to get any yolk in with the whites, or it will be keep your egg whites from stiffening.)
• Place 1/2 cup raisins and 1 cup golden raisins in a bowl and stir in 2 tablespoons brandy. If you don’t have brandy, you may use a spiced rum.

Make the Pie Pastry

• In a medium bowl, mix together 2 cups all-purpose flour and 1 teaspoon salt. Using a blending fork, cut in 7/8 cup vegetable shortening. Add 1/2 cup cold water in two parts, mixing until ingredients form a nice dough. Divide dough in half.
• Using a rolling pin, roll out on a floured surface big enough to fit pie pan. For this recipe crimp edges and poke tiny holes all around with a fork.
• Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans. You may also use metal pie weights such as a chain or beads.
• Bake on lower oven rack for 20 minutes with beans. Remove beans and paper and bake for another 15-17 minutes until lightly brown.

Prepare the Filling

• Using a medium saucepan, whisk together 2 cups whole milk, 1/4 cup granulated sugar, 1/14 teaspoon salt, and 2 tablespoons butter. Heat on medium high heat until butter begins to melt. This will only take a few minutes.
• While the milk heats, in a small bowl, stir together egg yolks, 1/4 cup remaining sugar, and 3 1/2 tablespoons cornstarch. Temper yolks with 1/2 cup warm milk, slowly whisking until it thins.
• Add yolk mixture to saucepan and cook on medium-low heat for 4-5 minutes until mixture thickens, stirring constantly. Remove from heat and add raisins, 2 teaspoons vanilla extract, and 1/2 teaspoon nutmeg. Set aside while you prepare the meringue.

Make the Meringue

• Using the large mixing bowl with the egg whites, add in 1/2 teaspoon vanilla extract, and 1/4 teaspoon cream of tartar. Beat together on medium speed for one minute.
• Gradually add 6 tablespoons granulated sugar, one tablespoon at a time, beating on high for about 4 minutes. Mixture should form stiff glossy peaks.

Assemble the Pie

• To assemble the pie, spoon the raisin cream pudding into the baked pie pastry. Top the filling with the meringue, carefully spreading to the edges of the pie so that the meringue touches the crust. I like to take my fork and gently tap around the top of the meringue to form peaks and give it a lift.
• Grate 1/4 teaspoon nutmeg over the meringue.
• Bake at 350°F for 10-12 minutes or until the meringue is lightly browned. If little beads of caramel sugar form, even better.
• Allow the pie to cool for 1 1/2 hours and then refrigerate for 6-8 hours before serving to ensure that the filling has set properly. Before serving, slice pie into 8 pieces. (To ensure clean slices, dip a butter knife into a glass of water between each slice. This will help make clean cuts in the fluffy meringue.)
• This recipe will serve 8 people.