Sour Cream and Raisin Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon baking soda
• 1 1/4 cups raisins
• 1/8 cup sweetened flaked coconut, for sprinkling

1. In a double boiler, stir the sugar, cornstarch, and salt together, then add the eggs, sour cream, lemon juice, and baking soda.
2. Cook, stirring constantly, for about 35 minutes, until thick.
3. Gently stir in the raisins.
4. Pour the filling into a shallow container, lay plastic wrap directly on the surface, and chill in the refrigerator for 30 minutes.
5. Pour the filling into the crust and sprinkle with the coconut.
6. Chill for several hours or overnight before slicing.
7. Serve cold.

pie pastry, sugar, cornstarch, salt, eggs, sour cream, lemon juice, baking soda, raisins, coconut

Taken from www.epicurious.com/recipes/food/views/sour-cream-and-raisin-pie-390095 (may not work)