Grammy has all the good secrets to being the best hostess! She always makes sure the house is clean, fresh flowers are present, and most importantly, that she welcomes her guests with a loving hug. Want a bonus tip? Have Grammy’s Secret Pie sitting in the fridge when they arrive! Nothing makes anyone feel more loved than having a slice of this homemade creamy, nut-and-raisin-filled pie as they sit and catch up with you. The fluffy meringue on top usually makes them want to stay for hours… and she just loves that! Treat your company to something really special, something as special as Grammy’s Secret Pie! They’ll surely taste the love with every bite!
Ingredients
For the pie:
- 1 cup raisins
- water, to taste
- 2/3 cup sugar
- 4 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
- 1/2 cup 2% milk
- 5 large egg yolks, room temperature
- 1/2 cup nuts, optional, of your choice, chopped
- 1 (9-inch) pie shell, baked, according to the package directions
For the meringue:
- 3 large egg whites, room temperature
- 1/4 teaspoon salt
- 6 tablespoons sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a small saucepan, add the raisins and enough of the water to cover them, then bring to a boil.
Step 3 –Transfer the saucepan from the heat.
Step 4 –In a large saucepan, add 2/3 cup of the sugar, the cornstarch, 1/8 teaspoon of the salt, the cloves, and the cinnamon.
Step 5 –Stir the sour cream and the milk into the sugar mixture until smooth.
Step 6 –Cook the milk mixture over medium heat until it thickens and is bubbly.
Step 7 –Reduce the heat to low and cook, while stirring, for 2 minutes.
Step 8 –Transfer the milk mixture from the heat.
Step 9 –In a small bowl, stir a small amount of the hot filling into the egg yolks.
Step 10 –Add the egg mixture to the remaining filling and stir constantly.
Step 11 –Bring the filling to a gentle boil and cook, while stirring, for 2 minutes.
Step 12 –Transfer the filling from the heat.
Step 13 –Drain the raisins, reserving 1/2 cup of the liquid.
Step 14 –Gently stir the raisin liquid into the filling.
Step 15 –Stir the drained raisins and the nuts into the filling.
Step 16 –Pour the filling into the pie crust.
Step 17 –In a small bowl, add the egg whites and the remaining salt and beat with an electric hand mixer on medium speed until soft peaks form.
Step 18 –Gradually beat the remaining sugar into the meringue on high speed, 1 tablespoon at a time, until soft peaks form.
Step 19 –Spread the meringue over the hot filling, being sure to spread it all the way to the crust.
Step 20 –Bake the pie until it is golden-brown, about 15 minutes.
Step 21 –Let the pie cool on a wire rack for 1 hour.
Step 22 –Refrigerate the pie, about 1-2 hours.
Step 23 –Slice and serve.
