Sour Cream Raisin Pie
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Sour Cream Raisin Pie
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Tangy and sweet, this sour cream raisin pie is just like Grandma used to make! This custard and raisin-filled pie is topped with a decadent brown sugar meringue topping for pie perfection!
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Ingredients
- one inch pie crust blind baked
- 1 cup thompson raisins
- 2/3 cup white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 cup sour cream
- 1/2 cup heavy cream
- 3 large egg beaten well and at room temperature, yolk
Brown Sugar Meringue Recipe
- 4 large egg at room temperature, white
- 1/4 teaspoon cream of tartar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 °F.
- Place the raisins into a glass 4 cup capacity microwave safe measuring cup. Add in enough water to cover them with an inch of water. Microwave on high, stirring every minute, until the raisins have plumped up. Drain and set the raisins to the side.
- In a large saucepan, combine the sugar, cornstarch, cinnamon, cloves, nutmeg and salt. Stir in the sour cream and cream, whisking the mixture until smooth.
- Cook the mixture, stirring constantly, over medium-high heat until thickened and bubbly. Turn down the heat to medium and cook for another 2-3 minutes, stirring continously, then remove from the heat.
- Temper the eggs by rapidly stirring a small amount of the hot filling into the beaten egg yolks. Once done, beat the egg mixture into the pot, stirring constantly.
- Place back on the burner and bring to a gentle boil, stirring constantly, and cook for 2 minutes, until nice and thickened. Remove from the heat.
- Stir in the raisins then pour into the pie shell.
- For the meringue, in a medium bowl beat the egg whites, cream of tartar and salt on medium speed until soft peaks form.
- Gradually beat in the brown sugar on high until stiff peaks form.
- Spread the meringue in an even layer over the hot filling, sealing the edge to the crust to prevent a soggy meringue later.
- Bake the pie in the preheated oven for 15 minutes or until the meringue is a deep golden brown.
- Remove and cool on a wire rack for an hour, then place into the refrigerator for 2 hours before serving.
- Slice and serve.
Notes
- The meringue does have one more egg white than yolks used in the filling, but it is worth it, it makes the best brown sugar meringue!
- Make sure to cook the filling unit thickened, it doesn't cook in the oven!
Nutrition Information
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Calories
392kcal
(20%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
139mg
(46%)
Sodium
137mg
(6%)
Potassium
349mg
(7%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
654IU
(13%)
Vitamin C
2mg
(2%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 137mg | 6% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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