Sour Cream Raisin Meringue Pie

• 1 (9 inch) pie crusts, baked
• 1 1/2 tablespoons cornstarch
• 1 cup sugar
• 2 tablespoons sugar (in addition to above)
• 1/4 teaspoon salt
• 3/4 teaspoon nutmeg
• 1 1/2 cups sour cream
• 3 egg yolks, slightly beaten
• 1 1/2 cups raisins
• 1 tablespoon lemon juice
• meringue
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons brown sugar
• 1/2 teaspoon vanilla

1. Heat oven to 400u0b0F.
2. Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
3. BROWN-SUGAR MERINGUE RECIPE.
4. 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
5. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
6. Bake about 10 min or until lightly browned.
7. Cool away from draft.

pie crusts, cornstarch, sugar, sugar, salt, nutmeg, sour cream, egg yolks, raisins, lemon juice, meringue, egg whites, cream of tartar, brown sugar, vanilla

Taken from www.food.com/recipe/sour-cream-raisin-meringue-pie-185169 (may not work)