Old-Fashioned Sour Cream Raisin Pie

1 16 oz carton dairy sour cream

1-1/2 cups sugar

3 T. all purpose flour

3 egg yolks

1 cup raisins

3 egg whites

1/2 tsp cream of tartar

3/4 cup sugar

1 baked 9-inch pie shell

In a heavy saucepan stir together the sour cream, 1-1/2 cups sugar, flour, egg yolks, and raisins. Cook, stirring constantly, over medium heat until thickened and bubbly. Keep warm.

For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks (tips stand straight).

Pour warm filling unto baked pie shell. Spread meringue over filling. Bake in a 350 degree oven for 15 minutes. Remove and cool on wire rack for 1 hour. Chill 3 to 6 hours before serving: cover for longer storage. Makes 8 servings.