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An image of a slice of homemade Sour Cream Raisin Pie with meringue.
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4.8 from 5 votes

Sour Cream Raisin Pie

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!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8 -10 Servings
Calories: 362kcal
Author: Amy Nash


  • 1 prebaked pie crust


  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 3 Tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 cup sour cream
  • ½ cup whole milk
  • 3 eggs room temperature, yolks and whites separated


  • 6 Tablespoons granulated sugar
  • ¼ teaspoon salt


  • Preheat oven to 350 degrees F. Blindbake a homemade 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.
  • Meanwhile, combine sugar, cornstarch, salt, cinnamon, and cloves in a large saucepan and whisk together. Add sour cream and milk and whisk well.
  • Cook over medium-high heat until thickened and bubbly. Reduce heat to low.
  • Whisk egg yolks in a small bowl, then add ½ cup of the hot filling and whisk well. Add another ½ cup, whisking again to temper the egg yolks.
  • 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 ½ 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.
  • 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.


Recipe adapted from Taste of Home.


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