• Add the raisins to a small saucepan and cover with water. Boil for about 5 minutes. Drain the water and set the raisins aside.
  1 c. raisins
• Heat the milk in a large saucepan to the boiling point.
  2 1/4 c. milk
• In a separate bowl, mix the brown sugar, cornstarch, and salt. Add the beaten eggs and whisk.
  3/4 c. brown sugar, 4 Tbsp. cornstarch or clear jel, 1/2 tsp. salt, 2 large eggs
• Add about a cup of the hot milk to the sugar/egg mixture to temper it.
• Slowly, while whisking, pour the sugar/egg mixture into the hot milk and whisk constantly until it comes to a boil. (Be careful because when it comes to a boil it will bubble and splatter.)
• Remove from the heat and add the cooked raisins, butter, and vanilla. Mix and set aside to cool. (To prevent a skin from forming on the top, you can place a piece of plastic wrap on top of the pudding.)
  1 Tbsp. butter, 1 tsp. vanilla extract
• Once the pie mixture has cooled to room temperature, pour it into the baked pie shell and refrigerate for a couple of hours.
  1 pre-baked 9" pie crust

To make whipped cream:

• Add whipping cream, sugar, and vanilla to a mixing bowl and whip it until it is thickened.
  1 - 1 1/2 c. heavy whipping cream, 2 Tbsp. sugar, 1 1/2 tsp. vanilla extract
• Spread over the top of the chilled pie filling before serving.
• Keep the pie refrigerated with a plastic wrap covering the filling. (I don't like to cover pies tightly, as the crust will get soggy faster.)