| | Directions |
- 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.
- Set aside.
- 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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Prep Time: 1 hour
Cook Time: 20 minutes
|  | | Ingredients | | - | | CRUST: |
| - | | 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 |
| - | | FILLING: |
| - | | 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 |
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