Raisin Cream Pie Recipe
Gently spiced custard filled with plump raisins nestled in a flaky pie crust and tucked under a layer of toasted sweet meringue in this Sour Cream Raisin Pie that is a Midwest classic! It might sound strange but give it a try and you'll be pleasantly surprised!
Servings: 8 -10 Servings
Ingredients
- 1 prebaked pie crust
Filling
- 1 cup raisins
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup sour cream
- 1/2 cup whole milk
- 3 eggs room temperature, yolks and whites separated
Meringue
- 6 Tablespoons granulated sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Roll out the pie crust on a floured surface and transfer to a pie plate. Trim and crip edges, then line with aluminum foil or a piece of parchment paper and fill with pie weights. Blind bake the pie crust for 15 minutes, then remove the pie weights and bake for another 15 minutes until golden brown.1 prebaked pie crust
- Place raisins in a small saucepan with enough water to cover them completely. Bring to a boil, then remove from the heat and add the vanilla. Let sit for at least 10 minutes.1 cup raisins, 1 teaspoon vanilla extract
- Meanwhile, combine sugar, cornstarch, salt, cinnamon, and cloves in a large saucepan and whisk together. Add sour cream and milk and whisk well.3/4 cup granulated sugar, 3 Tablespoons cornstarch, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1 cup sour cream, 1/2 cup whole milk
- Cook over medium-high heat until thickened and bubbly. Reduce heat to low.
- Whisk egg yolks in a small bowl, then add 1/2 cup of the hot filling and whisk well. Add another 1/2 cup, whisking again to temper the egg yolks.3 eggs
- Pour the tempered egg mixture into the pan, stirring well and cooking over low heat for 2 minutes until thick. Remove from heat.
- Drain raisins, reserving 1/2 cup of the liquid. Add the raisins and reserved liquid to the custard filling, stirring well. Pour into the prepared pie crust. Let cool for 10 minutes.
- Make the meringue by beating the egg whites and salt with a whisk attachment on medium-high speed. When frothy soft peaks begin to form, gradually add the granulated sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form.1/4 teaspoon salt, 6 Tablespoons granulated sugar
- Dollop the meringue over the pie filling and spread to the edges to seal the meringue against the crust.
- Bake for 15 minutes until the crust is golden brown. Cool for 1 hour at room temperature, then transfer to the fridge to cool for another 1-2 hours to set before slicing and serving.
Notes
Recipe adapted from Taste of Home.
Nutrition
Calories: 362kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 293mg | Potassium: 256mg | Fiber: 2g | Sugar: 29g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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