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Raisina (Funeral Pie)

Raisina (Funeral Pie)

Kevin Ryan

This is the classic Amish funeral pie. It is quickly made anytime of the year.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Beat the yolks in a bowl on medium speed for about 2 minutes. Whisk together 1 cup of sugar, the flour and the salt. Slowly add the sugar and flour mixture to the yolks. Beat this mixture until it falls in ribbons from the beater blade. Scald the milk; add it very slowly beating all the time.
  2. Pour yolk mixture into a saucepan. Add the butter or margarine to the saucepan. Cook while stirring, over medium heat, until the custard thickens; this will take 3 to 5 minutes. Do not let boil. Remove from heat, and add the vanilla and the raisins. Cover immediately with plastic wrap.
  3. Beat the egg whites to stiff peaks. Beat in, slowly, 6 tablespoons sugar and cream of tartar. Make sure the filling is still hot, and pour filling into the crust. Top right away with the meringue; spread to the edges.
  4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes, or until browned. Cool pie on wire rack. Serve warm or at room temperature.
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Reviews

kstamper
4
8/7/2005

this was the very first pie -of any kind, i had ever made, (it was given as a "funeral pie")i was very impressed with how it came out and so was the family. they raved, saying it tasted fabulous- more than one woman asked if i would share my secret on how i got my meringue to turn out so perfect! so thank you !

KitchenWitch
2
8/25/2009

I give this 5 stars for the taste, loved it, though it could come off as cloying to some. However, this pie was pretty hard for me to make. The yolk mixture was too thick to be in a ribbon stage and my custard didn't thicken much, and it was quite foamy. Mine was done baking after 20 minutes, but I had to drain a lot of fluid out that had gathered between the custard and meringue. But I would definitely suggest this recipe, it is interesting and very sweet :) Don't be deterred by the raisins!