Raisin Caramel Pie

Combine sugar, water and salt; cook down until a rich brown color.

Add 1 1/2 cups milk and cook and stir until sugar is dissolved.

Combine cornstarch, spice, remaining 1/2 cup milk and egg yolks; beat until well blended.

Add raisins to hot milk mixture and cook and stir until thick and cornstarch is cooked (about 3 or 4 minutes).

Pour into baked pie shell and top with meringue made with the 2 egg whites and brown in a slow 300° oven for 25 to 30 minutes.