Raisin Sour Cream Pie

Raisin Sour Cream Pie

Raisin Sour Cream Pie

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Pie Filling
• 1 cup raisins
• 1 cup boiling water
• 1 cup sugar
• 6 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 1/4 cups milk
• 3 Eggs (yolks only)
• 1/2 cup sour cream
• 1/4 cup Butter
• 1 (9-inch) refrigerated pie crust, softened as directed on box
• 1/2 cup hot water
• 1 tablespoon cornstarch
• 3 Eggs (whites only), room temperature
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 6 tablespoons sugar
• 1/2 teaspoon vanilla
1. Place raisins in bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.
2. Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened. Remove from heat.
3. Place egg yolks in bowl; stir. Gradually stir 1 cup warm milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon. Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. Do not over mix.
4. Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened. Cover; refrigerate 8-10 minutes or until slightly cool.
5. Heat oven to 350°F.
6. Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form. Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.
7. Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake 10-12 minutes or until meringue is golden brown. Cool on cooling rack before serving. Cover; store refrigerated.

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