1 c. raisins
3 eggs
1 c. sugar
6 tbsp. all-purpose flour
1/8 tsp. salt
2 1/4 c. milk
1/2 c. dairy sour cream
1/4 c. butter, cut into sm. pieces
1 (9 inch) baked pie shell
Meringue

In a bowl cover the raisins with 1 cup boiling water. Let stand 5 minutes; drain. Separate the egg yolks from whites; set the whites aside for meringue.

For the filling, in a large saucepan combine the sugar, flour and salt. Gradually stir in the milk. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.

In a small mixing bowl beat the egg yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return all of the mixture to saucepan. Cook and stir until mixture boils gently; cook and stir 2 minutes more. Remove from heat; add the sour cream, butter and drained raisins. Stir just until mixed; do not overmix.

Pour the hot filling into the baked pie shell. Spread meringue over the hot filling, sealing to the edge. Bake in a 350 degree oven for 12 to 15 minutes or until the meringue is golden. Cool on a wire rack before serving. Store, covered, in the refrigerator. Makes 10 servings.

MERINGUE:

In a small mixer bowl beat the egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, beating at high speed until stiff peaks form. Preparation time: 45 minutes.