9 inch baked pie shell
1 tbsp. plus 1 1/2 tsp. cornstarch
1 c. plus 2 tbsp. sugar
1/4 tsp. salt
3/4 tsp. ground nutmeg
1 1/2 c. dairy sour cream
3 egg yolks
1 1/2 c. raisins
1 tbsp. lemon juice

Bake pie shell. Reduce oven temperature to 400 degrees. Mix cornstarch, sugar, salt, and nutmeg in 2 quart saucepan. Stir in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into pie shell.

Spoon Brown Sugar Meringue onto hot pie filling; spread over filling, sealing meringue to edge of crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft.

Brown Sugar Meringue: Beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 6 tablespoons brown sugar, 1 tablespoon at a time, continuing beating until stiff and flossy. Do not underbeat. Beat in 1/2 teaspoon vanilla.