Oh, no, no. Don’t let the name Sour Cream Raisin Pie make you crinkle your nose. There’s a lot of goodness found in this yummy treat! A perfectly golden-brown crust is the bed for the sweet, creamy, rich pie filling that is swirling with chewy, sugary raisins. The best part just might be the fluffy, bouncy meringue smothered all over it. Doesn’t that sound like a pretty delicious delight? Trust us, Sour Cream Raisin Pie is a must-try!
Ingredients
For the pie:
- 1 (9-inch) prebaked pie crust
- 1 cup raisins
- water, to taste
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 cup sour cream
- 1/2 cup whole milk
- yolks from 3 eggs
For the meringue:
- egg whites from 3 eggs
- 1/4 teaspoon salt
- 6 tablespoons granulated sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Blind-bake the pie crust according to the package directions.
Step 3 –In a small saucepan, add the raisins and fill it with enough water so that they are covered.
Step 4 –Bring the raisin mixture to a boil, then transfer it away from the heat.
Step 5 –Add the vanilla to the raisin mixture and let sit for at least 10 minutes or until the filling is ready.
Step 6 –While the raisin mixture sits, in a large saucepan, combine 3/4 cup of the sugar, the cornstarch, 1/4 teaspoon of the salt, the cinnamon, and the ground cloves and whisk together.
Step 7 –Add the sour cream and the milk to the sugar mixture and whisk well.
Step 8 –Cook the sugar mixture over medium-high heat until thickened and bubbly, then reduce to low heat.
Step 9 –In a small bowl, whisk the egg yolks.
Step 10 –Slowly, a little at a time, add 1/2 cup of the hot filling to the egg yolks while constantly whisking. This is to prevent the eggs from scrambling from the heat.
Step 11 –Add another 1/2 cup of the hot filling to the egg mixture in a slow stream, whisking again to temper the egg yolks.
Step 12 –Pour the tempered eggs into the filling mixture, stirring well and cooking over low heat until thick, about 2 minutes.
Step 13 –Transfer the filling from the heat.
Step 14 –Drain the raisins, reserving 1/2 cup of the liquid.
Step 15 –Add the drained raisins and the reserved liquid to the filling, stirring well.
Step 16 –Pour the filling into the baked pie crust and let it cool for 10 minutes.
Step 17 –While the filling cools, in a bowl using a whisk attachment on medium-high speed, beat the egg whites and the remaining salt.
Step 18 –When frothy soft peaks form in the egg whites, gradually add the remaining granulated sugar, 1 tablespoon at a time.
Step 19 –Continue to beat the meringue until stiff peaks form.
Step 20 –Dollop the meringue over the cooled pie filling and spread to the edges to seal it against the crust.
Step 21 –Bake until the crust is golden brown, about 15 minutes.
Step 22 –Cool the pie for 1 hour at room temperature, then transfer it to the fridge to set, about 1-2 hours.
Step 23 –Slice and serve.