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Sour Cream Raisin Pie



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1 cup raisins
3 eggs
1 cup sugar plus 6 tbsp. for meringue
6 tbsp. flour
1/8 tsp. salt
2 1/4 cups milk
1/2 cup sour cream
1/4 cup butter, cut into small pieces
1 baked (9 inch) pie shell
1/2 tsp. vanilla
1/4 tsp. cream of tartar


  1. 1
    In a bowl, cover raisins with 1 cup boiling water. Let stand 5 minutes; drain. Separate egg yolks from whites; set the whites aside for meringue.
  2. 2
    In a large saucepan, combine 1 cup sugar, flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. In a small mixing bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return mixture to saucepan. Cook and stir 2 minutes more. Remove from heat; add sour cream, butter and drained raisins. Stir just until mixed; do not over-mix. Pour hot filling into baked pie shell.
  3. 3
    In a small mixing bowl, beat the egg whites, vanilla and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 6 tbsp. sugar, beating at high speed until stiff peaks form. Spread meringue over hot filling, sealing to the edge. Bake at 350° F for 12 to 15 minutes or until meringue is golden. Cool on a wire rack before serving. Store covered, in the refrigerator.

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cuisines North & South American
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