1 baked 8 inch pie shell, cooled
3/4 c. sugar
2 tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 eggs (reserve whites for meringue)
1 c. dairy sour cream
1 tbsp. butter
1 c. dark or golden raisins
1 1/2 tsp. lemon juice
1/2 c. chopped nuts (pecans or walnuts)

Combine sugar, cornstarch, salt and spices. Blend in egg yolks, add cream, raisins and lemon juice. Cook mixture over low heat until thick and bubbly, stirring constantly. Add butter and remove from heat. Cool slightly and then add nuts. Pour into baked pie shell. Cover with meringue and bake until brown at 350 degrees for about 12 minutes.

MERINGUE:

2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar
1/4 tsp. vanilla

Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.