Mexican-Style Raisin Pie
1/4 cup [60 g] butter or margarine 1 cup [200 g] sugar 2 egg yolks 1 1/2 cups [375 mL] raisins [I plump them] 1/2 to 2/3 cup [125 to 160 mL] ground or finely chopped with a knife pecans 1/2 teaspoon [2.5 mL] vanilla 2 egg whites 1 [8-inch / 20-cm[ pie shell Preheat oven to 300°F [150°C]. Cream together butter or margarine and sugar by hand, with a spoon. Well mix in egg yolks. Add raisins, ground or finely chopped pecans and vanilla; add to creamed mixture. Beat egg whites until they form peaks; fold into creamed mixture. Pour mixture into pie shell. Bake into preheated oven for 45 minutes, testing after 35 minutes. If oven is fast, pie should be nicely browned.