Sour Cream Raisin Pie
This Sour Cream Raisin Pie is a classic, old fashioned dessert recipe from Iowa and the Midwest. Yes, it's an odd name, but this creamy custard pie is definitely something you should try out!
Servings 8 servings
Calories 258kcal
Ingredients
- 1 single pie crust cooked and cooled
- 1 cup raisins
- 2/3 cup granulated sugar plus 6 tablespoons
- 3 tablespoons cornstarch
- 1/2 teaspoon salt divided
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
- 1/2 cup milk
- 3 eggs divided (divide yolks and whites)
Instructions
- Place raisins into a saucepan and cover with water. Heat over medium high heat to boiling.
- Remove from heat and set aside to cool.
- Add 2/3 cup sugar, cornstarch, 1/4 teaspoon salt, cloves and cinnamon to a large saucepan and mix.
- Stir in sour cream and milk.
- Heat over medium high heat, whisking constantly until thick and bubbly.
- Reduce heat to low and cook while constantly whisking for an additional 2 minutes. Slowly drizzle in 3 egg yolks and whisk.
- Boil, cooking for 2 minutes before removing from heat.
- Drain raisins, reserving 1/2 cup liquid.
- Pour liquid into the filling and add raisins. Mix well.
- Pour into prepared pie crust, spreading evenly. Set aside.
- Add egg whites and 1/4 teaspoon salt to a mixer and beat until soft peaks form. Gradually add 6 tablespoons sugar while beating.
- Beat on high until stiff peaks form to create meringue.
- Spread over filling.
- Bake for 15 minutes or until top just begins to brown. Remove from oven and cool for one hour. Refrigerate for 1-2 hours before serving.
Nutrition
Calories: 258kcal