A luscious sour cream custard laden with plumped raisins, is baked in a pastry crust and topped with a lofty golden meringue.

Sour Cream Raisin Pie

1 cup raisins
3 large eggs
1 cup granulated sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
1/2 cup sour cream
1/4 cup butter, cut into small pieces
1 (9-inch) baked pie shell
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

1. In a bowl, cover raisins with 1 cup boiling water. Let stand 5 minutes; drain.
2. Separate egg yolks from whites; set the whites aside for meringue.
3. In a large saucepan, combine 1 cup sugar, flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.
4. In a small mixing bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return mixture to saucepan. Cook and stir 2 minutes more.
5. Remove from heat; add sour cream, butter and drained raisins. Stir just until mixed; do not over-mix. Pour hot filling into baked pie shell.
6. In a small mixing bowl, beat the egg whites, vanilla and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, beating at high speed until stiff peaks form. Spread meringue over hot filling, sealing to the edge.
7. Bake at 350°F (175°C) for 12 to 15 minutes or until meringue is golden.
8. Cool on a wire rack before serving. Store covered, in the refrigerator.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.