sour cream raisin pie

2 9-inch deep dish pie crusts, cooked

 2 cups sugar 

2 cups sour cream

 2 eggs, beaten 

3 tablespoons all-purpose flour

 1 1/2 teaspoons vanilla extract

 1/2 teaspoon salt 

1/2 teaspoon cinnamon

 1/2 teaspoon nutmeg

 1 12-oz. box raisins, (approximately 2 cups) 

1 cup chopped walnuts or pecans (optional)

 1 8-oz carton cool whip

 Additional cinnamon for dusting

Combine sugar, sour cream, eggs, flour, vanilla, salt, cinnamon and nutmeg in a large saucepan and stir well until combined and smooth. Add raisins and stir until combined. Heat and stir over medium heat until slightly boiling. Once slightly boiling, reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes or until mixture has thickened. Stir in nuts then divide filling evenly into pie shells. Cool for 10 minutes then refrigerate, uncovered, until cold. Once cold, top each pie evenly with cool whip then dust with cinnamon. I usually do this with a small mesh strainer for a more even and delicate dusting. Cover and refrigerate to store.