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