Sour Cream Raisin Pie Recipe
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3/4 cup vanilla wafers - about 16 cookies, crumbed
1/2 cup corn flakes - coarsely crumbed, about 1 1/2 cups of whole corn flakes
2 tablespoons butter - melted
1 teaspoon water
1 1/2 cups raisins
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups milk
3 egg yolks - beaten
1 cup sour cream - not fat free, lite will work fine
1/2 tablespoon lemon juice
1 cup cream - heavy whipping cream
Preheat the oven to 400° F.
Set aside 1 tablespoon of vanilla-wafer crumbs for a garnish.
Combine remaining cookie crumbs, the corn-flake crumbs, sugar, melted butter and water until well-blended.
Press firmly into the bottom and up sides of a 9-inch pie pan.
Bake 5 to 10 minutes until lightly browned.
In a medium saucepan combine the raisins, sugar, cornstarch, cinnamon and salt, mixing well.
Add the milk slowly, stirring, until the mixture is smooth.
Cook over medium heat, stirring constantly and scraping the pan bottom until mixture boils.
Boil for 1 minute and then remove from heat.
In a small bowl, stir about 1/4 cup of the hot mixture into the egg yolks, then stir the diluted egg yolks into the hot mixture, stirring until completely blended.
In the same small bowl, stir about 1/4 cup of the hot mixture into the sour cream, then stir the diluted sour cream into the hot mixture, stirring until completely blended.
Cook, stirring constantly and scraping the pan bottom, until mixture bubbles.
Remove from heat, stir in the lemon juice and pour into the baked shell.
Refrigerate until set, at least 2 hours.
Sprinkle with reserved cookie crumbs.
Whip the cream and top the pie with it or pass it on the side.
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