Raspberry Custard Pie

Ingredients

• 1 pie crust
• 1 cup raspberries
• Powdered sugar
• 1 cup milk
• 1 tsp cornstarch
• 1 tbsp sugar
• Few drops vanilla
• 2 egg whites

Method

1. 1 Line a deep pie tin with pastry. Fill with raspberries and sprinkle with powdered sugar.
2. 2 Cover with a top crust but do not press down the edges. Bake in a moderate oven (350°F) until crust is golden.
3. 3 Thicken 1 cup milk with 1 tsp cornstarch rubbed smooth with cold milk. Add 1 tbsp sugar and vanilla.
4. 4 Cook milk mixture until smooth and thick. Remove from heat and stir in stiffly beaten egg whites.
5. 5 Lift the top crust from the pie, pour in the custard, replace crust, sprinkle with powdered sugar, and serve cold.