1/2 teaspoon ground cinnamon 1 cup sour cream 1/2 cup 2% milk 3 large egg yolks, room temperature 1/2 cup chopped nuts, optional 1 pie shell (9 inches), baked
Directions In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.
In a large saucepan, mix sugar, cornstarch, salt, cloves, and cinnamon. Stir milk and sour cream until smooth. Heat and whisk over medium-high until thickened and bubbling.
Continue cooking and stirring for 2 minutes on low. Get off the heat. Add a little heated filling to egg yolks and return to pan, stirring frequently. Cook and stir for 2 minutes at a low boil. Get off the heat.
Drain raisins, saving 1/2 cup. Stir liquid into filling gently. If desired, add raisins and nuts. Pour into pie crust.
In a small bowl, whisk egg whites and salt on medium speed until soft peaks form for meringue. Add sugar 1 tablespoon at a time on high until firm peaks form. Seal edge to crust over heated filling.
Bake 15 minutes at 350° until golden brown. Cool on a wire rack for 1 hour; refrigerate 1-2 hours before serving. Put leftovers in fridge.
Nutritional Info 1 piece: 381 calories, 15g fat (7g saturated), 82mg cholesterol, 253mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 5g protein.