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No-Bake Raisin Sour Cream Pie
Joan Goodhue, Westfield

1 baked pie shell
3/4 cup sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 eggs, beaten
1-1/2 cups sour cream
1 cup raisins
Juice of 1 lemon
1/2 cup walnuts, chopped (optional)

Blend together sugar, cornstarch, and salt. Combine with eggs, sour cream, raisins, and lemon juice. Cook and stir until thick. You may add walnuts here or top pie with nuts. Pour into a baked pie shell. Top with meringue or nuts. Serves 6–8. Cook’s Note: You may add zest of the lemon with the eggs.

 

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