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Combine the sugar, cornstarch and salt. Add the milk gradually. Cook on medium heat, stirring until slightly thickened. Cook on low heat until very thick. Remove from heat and carefully stir in beaten egg yolks. Return to heat for 5 minutes, stirring constantly. Remove from heat and add butter, vanilla and raisins. Cool slightly, stir in sour cream and place in baked crust. Cover with meringue made by beating egg whites with 1/4 teaspoon of cream of tartar to soft peaks and then adding gradually 6 tablespoons of sugar. Brown in 350ºF. oven for 10 minutes, or until lightly browned.