Sour Cream Raisin Pie With Brown Sugar Meringue
- 9-inch baked pie shell
- 1 Tbs. plus 1 1/2 tsp. cornstarch
- 1 cup plus 2 Tbs. sugar
- 1/4 tsp salt
- 3/4 tsp nutmeg
- 1 1/2 cups sour cream (not light)
- 3 egg yolks (save whites)
- 1 1/2 cup raisins (1 cup would be enough)
- 1 Tbs. lemon juice
- Brown Sugar Meringue:
- 3 egg whites
- 1/4 tsp. cream of tartar
- 6 Tbs. brown sugar
- 1/2 tsp vanilla
- Bake pie shell. Reduce heat to 400. Mix cornstarch, sugar, salt, and nutmeg in a 2 qt. saucepan. Stir in sour cream, then the rest of the ingredients. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into pie shell. Top hot filling with meringue, sealing to edge to prevent shrinking. Bake until a delicate brown, about 10 minutes. Cool away from draft.
- For meringue, beat egg whites and cream of tartar until foamy. Beat in brown sugar one tablespoon at a time and continue beating until stiff and glossy. Beat in vanilla.
shell, cornstarch, sugar, salt, nutmeg, sour cream, egg yolks, raisins, lemon juice, brown sugar, egg whites, cream of tartar, brown sugar, vanilla
Taken from www.epicurious.com/recipes/member/views/sour-cream-raisin-pie-with-brown-sugar-meringue-52013061 (may not work)