1 c. raisins
1 c. sugar
2 1/4 c. milk
1/2 c. butter, cut into sm. pieces
1 (9 inch) pie shell, baked
3 eggs
6 tbsp. flour
1/2 c. dairy sour cream

Cover raisin with 1 cup boiling water and let set for 5 minutes. Separate eggs and set whites aside for meringue. For filling, in a saucepan, combine sugar, flour, and 1/8 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat and cook and stir for 2 minutes more. Remove from heat. Beat egg yolks slightly. Gradually stir about 1 cup of the hot mixture into the yolks. Return this mixture to the saucepan. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add sour cream, butter, and drained raisins. Stir just until mixed - do not over mix. Pour the filling into the shell, top with meringue. Bake at 350 degrees until golden, 12-15 minutes.