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!
PREPARATION TIME:
- Prep Time:20 minutes
- Cook Time:15 minutes
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Ingredients:
- one 9 inch blind baked pie crust
- 1 cup Thompson raisins
- 2/3 cup white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 cup sour cream
- 1/2 cup heavy cream
- 3 large egg yolks beaten well and at room temperature
Brown Sugar Meringue Recipe:
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- 4 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla
Instructions:
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Preheat your oven to 350 °F.
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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.
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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.
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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.
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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.
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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.
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Stir in the raisins then pour into the pie shell.
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For the meringue, in a medium bowl beat the egg whites, cream of tartar and salt on medium speed until soft peaks form.
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Gradually beat in the brown sugar on high until stiff peaks form.
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Spread the meringue in an even layer over the hot filling, sealing the edge to the crust to prevent a soggy meringue later.
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Bake the pie in the preheated oven for 15 minutes or until the meringue is a deep golden brown.
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Remove and cool on a wire rack for an hour, then place into the refrigerator for 2 hours before serving.
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Slice and serve.
Recipe 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:
Calories: 392kcal, Carbohydrates: 56g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 139mg, Sodium: 137mg, Potassium: 349mg, Fiber: 2g, Sugar: 33g, Vitamin A: 654IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 1mg
