Sour Cream Raisin Pie

• 1-3/4 cups water
• 1 cup raisins
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon zest
• 1 pastry shell (9 inches), baked
• 1 cup sour cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground nutmeg

1. In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and zest. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners' sugar and nutmeg. Spread over pie. Store in the refrigerator.

water, raisins, vanilla pudding, sugar, salt, butter, lemon juice, lemon zest, pastry shell, sour cream, confectioners, ground nutmeg

Taken from www.tasteofhome.com/recipes/sour-cream-raisin-pie/ (may not work)