3/4 c. sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
3 lg. eggs, separated
1 1/2 to 2 c. sour cream (I use 2 c.)
1 c. raisins, soaked in boiling water and drained
1 lg. pie shell

MERINGUE:

1/4 c. sugar
1/4 tsp. cream of tartar

In heavy saucepan, stir together 3/4 cup sugar, cornstarch and salt. Beat egg yolks slightly and mix with sour cream. Stir into cornstarch mixture, cook over low heat, stirring constantly until thick. Using a wooden spoon, remove from heat and stir in drained raisins. Cool slightly. Pour into baked pie shell.

Beat egg whites with cream of tartar until real frothy. Slowly beat in 1/4 cup sugar a little at a time. Beat until firm peaks form. Spread on pie and bake at 350 degrees for 12 to 15 minutes. Serve.