In a saucepan over low heat, add sour cream, cinnamon, cloves, raisins, 3 egg yolks, and 2 whole eggs. Stir the mixture continuously until blended. Increase heat to medium until the mixture thickens and gently boils. Remove pan from heat and let cool.
While the mixture is cooling, prepare the meringue. First, pour egg whites into a clean bowl and whisk them until they are glossy and smooth. Slowly add the sugar to the egg whites, one tablespoon at a time, beating eggs until the sugar is incorporated. Continue whipping the eggs until stiff peaks form.
Add sour cream mixture to a pre-baked pie crust. Add the meringue to the top of the pie filling and make sure the meringue touches or meets the pie crust. Bake at 450 degrees Fahrenheit for 15 minutes, or until the meringue looks golden brown.