Sour Cream Raisin Pie-Becky

1 (9inch) baked pie crust

1 1/2 cups raisins

1/2 cup water

1/2 cup sour cream

1/2 teaspoon cinnamon

1/2 teaspoon instant coffee

Dash of ground cloves

1 (4oz.) box regular vanilla pudding

2 cups milk

2 egg yolks

Simmer raisins in the water. Steam and covered pan for 10 minutes. Remove from heat but do not drain. Stir in sour cream, cinnamon, instant coffee and cloves. Let cool slightly while you prepare the pudding. Prepare pudding using 2 cups milk, according to the directions on the box. When thick, add egg yolks. (To prevent coddling of the egg yolk, take about 2 tablespoons pudding and put in small bowl, add beaten egg yolks to this. Mix together and then add all this back to whole pudding mixture). Cook until smooth and thick. Stir in raisins and sour cream mixture into pudding and fill crust.

MERINGUE:

3 egg whites, at room temperature

1/2 cup sugar

1 teaspoon vanilla

1 teaspoon cream of tartar

Beat egg whites to soft peaks. Gradually add the rest until stiff. Top pie, spreading to edge. Brown at 350 degrees. Watch closely.