1 (9 inch) baked pie shell
1 c. raisins, soaked until soft and puffy
1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 c. sour cream
2 eggs
1/2 c. syrup from 3/4 c. crushed pineapple (reserve pineapple)

In saucepan, combine sugar, cornstarch, salt and syrup. Separate eggs. Beat egg yolks slightly. Blend into cornstarch mixture and add sour cream. Blend well. Cook at low heat until thickened. Stir in pineapple and raisins. Pour into baked 9 inch pie shell. Chill and serve. May top with meringue if desired.