In saucepan, blend together 1/4 cup sugar, cornstarch, salt, coffee and gelatin. Stir in milk. Cook, stirring over moderate heat, until gelatin dissolves and mixture thickens. Beat yolks; carefully blend into hot filling. Cook 2 to 3 minutes longer. Remove from heat; stir in vanilla and raisins. Set aside to cool.

In top of double boiler, combine egg whites with remaining 1/4 cup sugar. Place over boiling water and cook on low, beating constantly, until mixture reaches 160 degrees F and stiff peaks form. Set aside to cool. Meanwhile, in a cold mixing bowl, beat cream until stiff. Fold beaten egg whites and cream together with raisin custard. Pile into baked pie shell; chill until firm. Garnish with additional whipped cream.

Courtesy of the California Raisin Marketing Board