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Sour Cream Raisin Pie is an old-fashioned favorite with a creamy, gently tangy custard, plump raisins, and warm cinnamon, nutmeg, and cloves. A flaky pastry crust and beautifully toasted brown sugar meringue make every bite sweet, warmly spiced, and wonderfully comforting.

If you’ve never had Sour Cream Raisin Pie before, don’t let the name fool you. The sour cream doesn’t make the pie taste sour—it creates a rich, silky custard that perfectly balances the natural sweetness of the raisins and the light, fluffy meringue. It’s a nostalgic dessert that’s been loved for generations, especially throughout the Midwest.

If you love old-fashioned homemade desserts, be sure to try my Buttermilk Pie, Sweet Potato Pie, Possum Pie, and Pecan Pie. You can also browse all of my Best Pie Recipes for even more classic homemade favorites.

✨ Before You Begin

✨ Fully bake the crust. The filling is already cooked before the assembled pie returns to the oven, so the pastry shell must be completely baked and golden—not merely partially baked.

✨ Plump the raisins. Soak the raisins in boiling water for 10 minutes to give them a softer, juicier texture and prevent them from pulling moisture from the custard.

✨ Drain the raisins well. After soaking, drain the raisins thoroughly and pat them dry with paper towels so excess water doesn’t thin the filling.

✨ Separate the eggs carefully. Even a tiny bit of yolk or grease can keep the egg whites from whipping properly. Separate the eggs while they’re cold, then let the whites sit at room temperature while you prepare the filling.

✨ Work while the filling is hot. Spread the meringue over the warm custard as soon as the filling is poured into the crust. This helps the layers adhere and reduces the chance of weeping.

✨ Seal the meringue to the crust. Spread the meringue all the way to the edge of the pastry so there are no gaps. This helps prevent the meringue from shrinking as it bakes and cools.

✨ Cool completely before slicing. Let the pie cool to room temperature, then refrigerate until fully chilled. This gives the custard time to set for clean, beautiful slices.

Ingredients + Key Notes

Pie crust: You’ll need one chilled 9-inch pastry crust. Homemade pie crust gives this old-fashioned pie the best flavor, but a refrigerated store-bought crust also works well. Be sure to blind bake it until the bottom is completely golden.

Raisins: Dark seedless raisins give the pie its most classic appearance and deep dried-fruit flavor. Plump them in boiling water before adding them to the filling, even if they seem relatively soft straight from the package.

Sour cream: Use full-fat sour cream for the smoothest, richest custard. Its gentle tang balances the sugar, raisins, and meringue so the finished pie doesn’t taste overly sweet.

Heavy cream: Heavy cream softens the sharper edge of the sour cream and gives the filling a silkier, more luxurious texture.

Eggs: The yolks enrich and help set the custard, while the whites are whipped separately for the meringue. Take care that no yolk gets into the whites.

Granulated sugar: Sweetens the filling while still allowing the sour cream tang and warm spices to come through.

Cornstarch: Thickens the stovetop custard and helps the chilled pie hold clean slices. Whisk it thoroughly into the cold ingredients before heating to prevent lumps.

Warm spices: Cinnamon, cloves, and nutmeg give the custard its characteristic old-fashioned flavor. Cloves are powerful, so the small amount listed is all you need.

Table salt: A little salt sharpens the warm spice and balances the sweetness of the custard.

Brown sugar: Used in the meringue, brown sugar adds a subtle caramel-molasses flavor that complements the raisins and spice.

Cream of tartar: Helps stabilize the egg whites so the meringue can hold its shape as the sugar is incorporated.

Vanilla extract: Adds warmth and rounds out the caramel notes in the brown sugar meringue.

How to Make Sour Cream Raisin Pie

Blind bake the crust: Bake the pie crust until the bottom is completely golden brown. Since the filling is already cooked, the crust needs to be fully baked before it’s filled.

Prepare the custard: Beat the egg yolks and set them aside. Meanwhile, cook the sugar, cornstarch, spices, salt, sour cream, and heavy cream until the mixture thickens.

Temper the eggs: Slowly whisk some of the hot custard into the egg yolks, then return the mixture to the saucepan and cook for another 2 minutes.

Add the raisins: Remove the custard from the heat and stir in the raisins until evenly distributed.

Make the meringue: Beat the egg whites with the cream of tartar and vanilla until frothy. Gradually add the brown sugar and continue beating until stiff, glossy peaks form.

Assemble the pie: Pour the warm filling into the baked crust, then immediately spread the meringue over the top, sealing it all the way to the edges of the crust.

Bake and chill: Bake until the meringue is beautifully golden. Cool the pie to room temperature, then refrigerate for at least 2 hours before slicing and serving.

⭐ Pro Tips

⭐ Blind bake until golden: A fully baked crust stays crisp beneath the creamy custard. Don’t stop baking until both the edges and bottom are nicely browned.

⭐ Plump the raisins first: Soaking raisins in boiling water for 10 to 15 minutes gives them a softer, juicier texture that pairs beautifully with the silky filling.

⭐ Whisk constantly: Stir the custard continuously as it cooks to prevent lumps and keep it smooth and creamy.

⭐ Temper the eggs slowly: Adding the hot custard gradually while whisking keeps the egg yolks from scrambling and creates a silky filling.

⭐ Spread the meringue over hot filling: The warm custard helps the meringue adhere, reducing the chance of separation after baking.

⭐ Seal the edges completely: Be sure the meringue touches the crust all the way around the pie. This helps prevent shrinking and keeps the topping looking beautiful.

⭐ Chill before serving: The pie slices much more cleanly after several hours in the refrigerator, making it perfect for making ahead.

Storing + Freezing + Make-Ahead

Storing: Cover leftover Sour Cream Raisin Pie and refrigerate for up to 4 days. The flavors continue to develop as the pie chills, making it just as delicious the next day.

Freezing: Meringue doesn’t freeze well, but the crust and filling do. Freeze the pie without the meringue, wrapped tightly in two layers of plastic wrap, for up to 2 months. Thaw overnight in the refrigerator before serving. If you choose to add meringue after thawing, keep in mind it won’t adhere as well to cold filling as it does to warm filling.

Make Ahead: This pie is a wonderful make-ahead dessert. Prepare it up to 1 day in advance and refrigerate until ready to serve. Chilling overnight gives the custard plenty of time to set for clean, beautiful slices.

What to Serve with Sour Cream Raisin Pie

Sour Cream Raisin Pie is delicious served well chilled, when the custard is firm and creamy and the warm spices really shine. It’s a wonderful ending to Thanksgiving dinner, Christmas celebrations, Sunday suppers, or any meal where you’re craving a nostalgic homemade dessert.

For serving, try pairing it with:

Freshly brewed coffee – The slight bitterness balances the sweet custard and meringue beautifully.
Hot tea – Earl Grey, English Breakfast, or chai are all wonderful choices.
Fresh whipped cream – A small dollop adds an extra touch of richness.
Vanilla ice cream – A scoop alongside a chilled slice makes this pie feel especially indulgent.
Fresh berries – Raspberries or strawberries add a bright, fresh contrast to the warm spices and sweet raisins.

Frequently Asked Questions

◆ Does Sour Cream Raisin Pie taste sour?

Not at all! The sour cream adds richness and a subtle tang that balances the sweetness of the raisins and meringue. The finished pie is creamy, lightly spiced, and perfectly balanced.

◆ Can I use golden raisins instead of dark raisins?

Yes! Golden raisins are a little sweeter and softer, while dark raisins provide the classic old-fashioned flavor and appearance. Either variety works well in this recipe.

◆ Why did my meringue shrink or pull away from the crust?

This usually happens when the meringue isn’t spread all the way to the edge of the crust or is added after the filling has cooled. Spread the meringue over the hot filling and seal it against the crust to help prevent shrinking.

◆ Can I make Sour Cream Raisin Pie ahead of time?

Absolutely! This pie is an excellent make-ahead dessert. Prepare it a day in advance and refrigerate until you’re ready to serve.

◆ Can I freeze Sour Cream Raisin Pie?

The custard filling freezes well, but meringue does not. If you plan to freeze the pie, freeze only the crust and filling, then add the meringue after thawing if desired.

◆ Why is my filling runny?

The custard needs to come to a full boil so the cornstarch can fully thicken it. It also needs at least 2 hours in the refrigerator to set before slicing.

Still have questions? Leave them in the comments below, and I’ll be happy to help! ❤️

More Old-Fashioned Desserts You’ll Love

If you enjoy classic homemade desserts, here are a few more family favorites to try:

Pumpkin Lasagna – A creamy, no-bake layered dessert that’s always a hit during the holidays.
Kentucky Butter Cake – Rich, buttery, and soaked with a warm butter glaze for an incredibly tender crumb.
Hummingbird Cake – A Southern classic filled with bananas, pineapple, pecans, and cream cheese frosting.
Sock It To Me Cake – A buttery sour cream Bundt cake with a cinnamon-pecan swirl that’s perfect with coffee.
Crack Cake – An easy, incredibly moist Bundt cake with buttery vanilla flavor that’s always a crowd-pleaser.

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