Raisin Cream Pie

Directions

1. 1
   Place raisins in bowl.
2. 2
   Cover with boiling water; let stand 5 minutes to plump raisins.
3. 3
   Drain.
4. 4
   Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan.
5. 5
   Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened.
6. 6
   Remove from heat.
7. 7
   Place egg yolks in bowl; stir.
8. 8
   Gradually stir 1 cup warm milk mixture into beaten yolks.
9. 9
   Return egg mixture to saucepan, stirring constantly.
10. 10
    Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon.
11. 11
    Continue cooking, stirring constantly, 2 minutes.
12. 12
    Remove from heat.
13. 13
    Stir in drained raisins, sour cream and butter.
14. 14
    Do not over mix.
15. 15
    Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened.
16. 16
    Cover; refrigerate 8-10 minutes or until slightly cool.
17. 17
    Heat oven to 350F.
18. 18
    Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy.
19. 19
    Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form.
20. 20
    Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.
21. 21
    Pour hot raisin filling into baked pie shell.
22. 22
    Spread meringue over hot raisin filling, sealing to edges.
23. 23
    Bake 10-12 minutes or until meringue is golden brown.
24. 24
    Cool on cooling rack before serving.
25. 25
    Cover; store refrigerated.