Raisin Chocolate Pie

The pie crust can be baked up to 2 days ahead and stored at room temperature, wrapped in plastic wrap. The custard filling should be made fresh on the day of serving, as meringue-topped pies do not hold well and are best consumed within 4-6 hours of assembly.

This pie is best eaten the day it is made. If necessary, store loosely covered in the refrigerator for up to 24 hours, though the meringue will begin to weep and the texture will degrade. Do not freeze, as meringue does not freeze well and the custard will separate upon thawing.