Sour Cream Raisin Pie Carol Orr

1- 2 cups raisins, amount will depend on taste

1 ½ cups sour cream

½ cup brown sugar

½ cup white sugar

2 tbs. cornstarch

1/4 cup milk

3 egg yolks, beaten

2 Tbsp lemon juice

2 Tbsp butter

1 tsp vanilla

single layer pie crust, cooked and cooled

Whipped cream

Plump 1 to 2 cups of raisins by simmering them in water until

they are plump. Drain well.

Combine sour cream, sugars and bring to boil.

Mix cornstarch into milk and add to sour cream mixture. Cook until thickened. Add a little of the hot custard to the beaten eggs, then add the eggs back into the hot custard stirring well. Add lemon juice, butter and vanilla.

Fold in raisins. Pour into a baked, cooled pie crust. Allow to cool. Top with whipped cream to serve.