Sour Cream Raisin Meringue Pie
|9 inch baked pie shell||1|
|Cornstarch||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Ground nutmeg||3⁄4 Teaspoon|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Brown sugar meringue||1 Cup (16 tbs)|
Bake pie shell.
Reduce oven temperature to 400°.
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.