1. Soak raisins in 2 cups of boiling water until plump and tender (at least 1 hour).
2. Drain any excess
3. Mix pudding and milk; add sour cream and continue mixing about 2 minutes (until thickened).
Fold in raisins.
5. Pour into 9" pre-baked crust.
6. Refrigerate for several hours (preferably over night)
May serve with Cool Whip