Raisin And Pecan Cream Pie - cooking recipe

Ingredients

2 c. milk
1/2 c. sugar
1/2 stick margarine
6 Tbsp. cornstarch
1/4 tsp. cream of tartar
1 (10-inch) deep dish pie shell
1 Tbsp. vanilla
1/2 tsp. salt
4 eggs
1/2 c. cold water
2 Tbsp. sugar

Preparation

In a saucepan, mix the first 5 ingredients and heat until margarine is melted.
Remove from heat.
Separate eggs; set aside the whites in a grease-free bowl.
Maintain them at room temperature.
Slowly add 8 tablespoons of heated liquid to the egg yolks.
Stir constantly.
Pour yolks into remainder of heated mixture.
Dissolve cornstarch in the 1/2 cup of water.
Then add to the milk and egg mixture.
Over medium heat, bring to a boil, stirring constantly.
Remove from heat.
Cover with Saran Wrap and refrigerate until cool.