1 c Raisins 1/2 c Pecans — chopped
1/3 c Sugar 3 Egg Yolks — beaten
1 tb Flour 1 tb Margarine — melted
1/2 ts Nutmeg 1 tb Vanilla
1 ts Cinnamon 1 9 Inch Pie Shell — baked
1/4 ts Salt 3 Egg Whites
1 1/3 c Sour Cream 1/3 c Sugar
Pour boiling water over raisins; let stand 10 mins and drain. Combine
raisins, sugar, flour, cinnamon, nutmeg and salt in a saucepan until
thoroughly mixed. Add sour cream, pecans, egg yolks, and margarine.
Cook over medium heat until thick, stirring frequently. Remove from
heat and allow to cool slightly. Add vanilla. Pour mixture into baked
pie crust. Make meringue by beating egg whites to soft peak stage.
Add sugar and continue beating until stiff peaks form. Spread on top
of pie and brown in preheated 350 F oven for 10 to 12 mins. Makes 6
to 8 servings.
Yields
6 servings