2 c. water
1 1/2 c. raisins
3 eggs (separated)
1 c. sugar (divided)
2 tbsp. corn starch
1 tbsp. lemon juice
1 carton sour cream
1/2 tsp. cream of tartar
1/4 c. chopped pecans
1 lg. baked pie shell

Boil raisins in water. Remove from heat. Take out 2 tablespoons raisins and put the rest of raisins and water in blender for half a minute. Return to heat.

Beat together 3 egg yolks, 3/4 cup sugar, and 2 tablespoons corn starch. Add a little of the hot mixture to the well beaten yolk mixture. Then pour all into the hot mixture. While stirring, cook slowly a few minutes. Add 1 tablespoon lemon juice. Cool. Stir in sour cream. Pour into baked pie shell.

Beat 3 egg whites adding 1/2 teaspoon cream of tartar and 1/4 cup sugar. Spread over raisin mixture. Sprinkle nuts on top of or mix in the meringue. Bake until meringue is light brown.