Sour Cream Raisin Pie I recipe

1 servings

1 (9 inch) pie crust, baked

3/4 cup white sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 eggs

2 cups sour cream

1 cup raisins

2 tablespoons lemon juice

In a large saucepan, combine sugar, cornstarch, and salt.

Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan.

Cook over low heat, stirring constantly, until thickened.

Pour custard into pie shell.

Cool.

Spread remaining 1/2 cup sour cream over cooled filling.

Refrigerate several hours, until thoroughly chilled.