Raisin Pie

1 3/4 c. milk
3 eggs, separated
1 pkg. (3-3 5/8 oz.) vanilla flavor pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1-1/2 c. golden seedless raisins
1 9" baked pastry shell
6 tbsp. sugar

In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding
mix. Cook, stirring constantly until mixture comes to a boil. Remove from
heat; stir in vanilla extract and allspice. Blend well. Fold in raisins;
cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small
mixing bowl, beat egg whites until soft peaks form. Gradually add sugar,
beating until stiff but not dry. Spoon meringue over pie, making sure that
meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until
meringue is lightly browned.