Ingredients
1-3/4 cups water1 cup raisins1 package (3 ounces) cook-and-serve vanilla pudding mix2 tablespoons sugar1/4 teaspoon salt1 tablespoon butter2 teaspoons lemon juice1 teaspoon grated lemon zest1 pastry shell (9 inches), baked1 cup sour cream1/4 cup confectioners’ sugar1/4 teaspoon ground nutmeg
Preparation
In a saucepan, combine the first five ingredients. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in butter, lemon juice and zest. Cool for 5 minutes, stirring twice. Pour into pastry shell. Press a piece of waxed paper on top of filling; refrigerate overnight. Remove waxed paper. In a bowl, combine the sour cream, confectioners’ sugar and nutmeg. Spread over pie. Store in the refrigerator.
