1 (18.25 ounce) package Betty Crocker Custard Pie Recipe
1 1/2 cups milk
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups butter, softened
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon butter
2 1/2 cups confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add pie shell and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Remove from heat and stir in 1/2 cup of the milk. Stir in 1/2 cup of sugar and vanilla extract. Stir in eggs and butter. Beat in brown sugar and 1 teaspoon vanilla.
Stir in 2 1/2 cups of butter or margarine and mix a little. Beat with 4 tablespoons of the cocoa mixture. Then mix in remaining 1/2 cup milk until well mixed. Pour mixture into cookie sheet. Dust raisins with 2 teaspoons powdered sugar.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until knife inserted in center comes out clean. Cool completely in the pan. Cool completely in the pan with the knife. Chill in refrigerator.
Dust pie with powdered sugar.
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