Have a slice!

I have had some requests for my sour cream raisin pie. It's one of my favorites! If it weren't for making it myself or when I would go home to get some, I would never get a piece as it's something not found in Ohio. I decided to make one today and it is oh so good. If you were to search on the internet, you would find several with different variation as to how many eggs, or yolks only, spices, etc. Traditionally it has merange but since I prefer whip cream, I make it to suit me. I also don't like lots of raisins so I cut it in about half and double the sour cream. I also like fresh grated nutmeg.

Sour Cream Raisin Pie

1/2 to 3/4 cup of raisins
1 cup of water
2 eggs beaten
1 cup of sugar
1/2 to1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
1/4 tsp. salt
2 cups of sour cream
2 Tbs. of corn starch
1 prebaked pastry crust ( I like the Pet/Ritz)

In a sauce pain put in 1 cup of water and the 1/2 cup of raisins. Heat to boiling and let simmer for 10 min. to make them plump then drain. In another sauce pan add the rest of the ingredients and stir until thickened. Add raisins and then pour into a baked pie crust shell. Cool and then add an 8 oz. container of coolwhip on top. Grate some fresh nutmeg on top. Refridgerate and serve.