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

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings slices

Calories 394 kcal

Ingredients

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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