• Preheat the oven to 350°F.

Soak the Raisins:

• In a small saucepan, add the raisins. Pour in enough water to cover the raisins completely.
• Bring the mixture to a boil, take the raisins off the heat and set aside for 15 minutes.

Prepare the Pie Crust:

• Put your pie crust in a 9-inch pie dish and then pierce the bottom a few times with a fork to prevent bubbling.
• Cover the pie crust with parchment paper and pour pie weights or dried beans into the crust.
• Bake it for 12 minutes. Remove the parchment paper and pie weights and bake for another 10 to 15 minutes or until golden brown.
• Remove from the oven and set aside to cool.

Prepare the Filling:

• While the crust cools, make the filling. In a medium saucepan, combine the Half & Half and sugar.
• Heat the mixture over a medium heat for 10 minutes or until it begins to simmer, stirring frequently to avoid burning.
• Put the egg yolks in a small bowl. Set aside the egg whites for now.
• Gradually pour ½ cup of the hot Half & Half mixture into the egg yolks, whisking constantly to temper the eggs.
• Slowly pour the tempered egg mixture back into the saucepan, continuing to whisk.
• Add the sour cream and cornstarch.
• Cook the mixture over medium heat, whisking constantly, for about 5 minutes or until thick.
• Drain and set aside the raisins.
• Remove the filling from heat and stir in the drained raisins and cinnamon until completely combined.
• Pour the filling into the pie crust and smooth the top with a spatula.
• Leave to set in the refrigerator to cool for at least 3 hours or until set.

Make the Meringue Topping:

• Once the pie has cooled, make the meringue topping. In a mixing bowl, beat the reserved egg whites with cream of tartar until soft peaks form.
• Gradually add the sugar a tablespoon at a time, and continue to beat until the sugar dissolves and stiff peaks form.
• Spread the meringue over the pie, sealing the edges to the crust.

Bake the Sour Cream Raisin Pie:

• Bake the pie for 10 to 12 minutes or until the meringue is golden brown. Alternatively, use a butane torch to brown the meringue.