Sour Cream Raisin Pie

This old fashioned Sour Cream Raisin Pie features a creamy cinnamon-flavored filling, plump raisins, toasted meringue, and a buttery crust. It’s the perfect blend of luscious tastes and textures!

Kate’s Recipe Rundown

As I was perusing vintage cookbooks and newspaper clippings for pie recipes, Sour Cream Raisin Pie kept popping up. Dozens of times, even!

I had to see what all of the fuss was about. Especially since it’s so unlike lots of traditional pies like Sweet Potato Pie and Old Fashioned Pecan Pie.

This Sour Cream Raisin Pie is decadently rich and sweet. Plump raisins add a nice contrast to the smooth and creamy, cinnamon infused filling, both in texture and in tartness.

I adapted the meringue topping for the pie from an Ann Landers’ newspaper column for lemon meringue pie. It’s a fool-proof meringue recipe that doesn’t weep and holds up nicely in the refrigerator for days.

Enjoy! Kate

Tips for Making Sour Cream Raisin Pie

• Stir constantly while making the filling. I know 8-10 minutes seems like a long time to stir, but this will prevent the eggs from curdling. 
• You may be tempted to skip the step of soaking the raisins in boiling water, but don’t do it! When you soak the raisins, it makes them plump and juicy.
• Making the meringue is a multi-step process that requires the cornstarch mixture to cool down. To save time (and a headache!), make the cornstarch mixture before starting the filling.
• After the pie has cooled, refrigerate for at least 4 hours so that the pie can set fully.

What you’ll Need

• Be sure to use full-fat sour cream, which creates the creamiest texture.
• You can use any 9-inch pie crust you like. Store-bought pie crust works great, but I’m partial to this Never Fail Pie Crust. Make sure to fully bake it before making the filling.

Variations

• Add chopped nuts to the filling for a little bit of crunch. I’d suggest using finely chopped pecans or walnuts.
• You can skip the raisins completely if you’re not a raisin fan.
• Experiment with the spices by adding ½ teaspoon freshly ground nutmeg OR freshly ground cloves (or ¼ teaspoon of each).
• Instead of using a baked crust, try making the pie in a graham cracker crust.

More Delicious Old Fashioned Pie Recipes

📖 Recipe

Sour Cream Raisin Pie

Published by Kate

This decadent pie features a creamy cinnamon flavored filling, plump juicy raisins, spongy toasted meringue, and a buttery crust.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 394 kcal

Ingredients

  

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• 1 9-inch pie crust fully baked, can sub graham cracker crust

For the filling:

• 1 cup raisins
• 1 cup boiling water for soaking the raisins, drain well after soaking
• 1¼ cups granulated sugar
• 5 tablespoons cornstarch
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon
• 2 cups sour cream (not low fat)
• 5 large egg yolks

For the meringue:

• 1 tablespoon cornstarch
• 2 tablespoons cold water
• ½ cup boiling water
• 3 large egg whites
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

Prepare to bake:

• Prepare the crust, and bake it according to directions. You can use a homemade or premade crust. Set aside to cool.
• Boil 1½ cups of water.
• Place cornstarch in a small saucepan with 2 tablespoons cold water. Stir to dissolve.
• Pour in ½ cup boiling water, and place the saucepan over medium heat. Let cook until thickened, 1–2 minutes. Let this mixture cool completely, and set it aside to be used in the meringue. You can put it in the refrigerator to speed up the cooling process, if desired.
• Place raisins in a medium bowl. Pour 1 cup of boiling water over the top. Let sit for 10 minutes, then drain well.

To make the filling:

• Place the 1¼ cups sugar, cornstarch, salt, cinnamon, sour cream, and egg yolks in a mixing bowl and combine.
• Pour the egg mixture into a large saucepan and cook over medium heat. Whisk well, stirring constantly, until thickened (about 8–10 minutes). Do not walk away or the eggs may curdle!
• Stir in the softened raisins.
• Pour the mixture into the baked pie crust, and let sit while you make the meringue.

To make the fool-proof meringue:

• Preheat oven to 350°F.
• Place the egg whites in the bowl of a stand mixer. Mix until foamy.
• Add ¼ cup sugar and beat until stiff peaks form.
• Add the vanilla, salt, and cooled cornstarch mixture. Beat just until combined.
• Pile the meringue on the raisin pie. Spread all the way to the edges of the crust, and make swirls with the back of a spoon to create that beautiful decorative top.

To finish the pie:

• Bake for 10–15 minutes, or until golden brown on top.
• Let pie cool, then refrigerate for at least 4 hours.
• Cut into slices, and serve. Enjoy within one day of making it for best taste and texture. Store in the refrigerator.

Notes

Refrigerate to set

After the pie has cooled, refrigerate for at least 4 hours.

 

Storage information

This raisin pie can be refrigerated for several days. It tastes best when eaten within 24 hours of making it. Store leftovers in the refrigerator.

Do not freeze the pie.

 

Variations

• Add chopped nuts, like finely chopped pecans or walnuts.
• Skip the raisins.
• Add more spices, like ½ teaspoon freshly ground nutmeg OR freshly ground cloves (or ¼ teaspoon of each).
• Use a graham cracker crust instead of a baked crust.

 

Alternate meringue methods

There are other ways to brown the meringue. If you prefer, you can broil the meringue topped pie for 2–3 minutes, adjusting the pie under the broiler as necessary for even browning. You can also use a culinary blowtorch.

Nutrition

Calories: 394kcalCarbohydrates: 58gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 124mgSodium: 178mgPotassium: 223mgFiber: 2gSugar: 32gVitamin A: 417IUVitamin C: 1mgCalcium: 69mgIron: 1mg

Keyword raisin cream pie, raisin pie, sour cream pie, sour cream raisin pie

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