Sour Cream Raisin Pie

This old-fashioned sour cream raisin pie has a rich, creamy spiced raisin filling topped with fluffy brown sugar meringue. Sweet, tangy, and wonderfully nostalgic.

Course Dessert

Cuisine American

Keyword raisin pie, sour cream pie

Prep Time 25

Cook Time 20

Chill Time 3

Total Time 3 45

Servings servings

Calories 295kcal

Author Kathleen

Ingredients

For the Pie:

1 (9-inch) unbaked pie crust chilled
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sour cream
1/2 cup heavy cream
1 cup raisins

For the Meringue:

4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup brown sugar packed
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Blind-bake the pie crust. Preheat the oven to 400°F (204ºC). Prick the bottom and sides of the chilled pie crust with a fork. Line the crust with parchment paper and fill with pie weights. Bake for 20 minutes, or until the edges are lightly browned and beginning to look flaky. Carefully remove the parchment and pie weights, then return the crust to the oven and bake for another 10–15 minutes, or until the bottom is golden brown and fully baked. Remove from the oven and reduce the oven temperature to 350°F (177ºC).
Beat the egg yolks. While the crust is baking, place the egg yolks (3) in a small bowl and beat with a fork or whisk until smooth. Set aside.
Cook the sour cream filling. In a medium saucepan, whisk together the granulated sugar (2/3 cup), cornstarch (3 tablespoons), cinnamon (1/2 teaspoon), cloves (1/8 teaspoon), nutmeg (1/8 teaspoon), and salt (1/4 teaspoon). Add the sour cream (1 cup) and heavy cream (1/2 cup) and whisk until smooth. Cook over medium-low heat, stirring constantly, until the mixture comes to a gentle boil and thickens, about 5 minutes.
Temper the egg yolks. While whisking the egg yolks constantly, slowly add about 1 cup of the hot sour cream mixture to the yolks. Whisk until completely combined.
Finish cooking the filling. Slowly whisk the tempered egg yolk mixture back into the saucepan. Return the saucepan to medium-low heat and cook, whisking constantly, for about 2 minutes, until the filling is thick and smooth.
Add the raisins. Remove the saucepan from the heat and immediately stir in the raisins (1 cup). Set the filling aside while you prepare the meringue. Keep the filling warm.
Begin the meringue. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites (4), cream of tartar (1/4 teaspoon), and vanilla extract (1 teaspoon) on high speed soft peaks beginning to form.
Add the brown sugar. With the mixer running, gradually add the brown sugar (1/4 cup), about 1 teaspoon at a time. Continue beating until the meringue is glossy and holds stiff peaks.
Fill the pie crust. Pour the warm raisin filling into the fully baked pie crust and spread it evenly.
Top with the meringue. Immediately spoon the meringue over the warm filling. Spread it all the way to the edges, making sure the meringue touches and seals against the crust around the entire pie. This helps prevent the meringue from shrinking away from the edges as it bakes.
Bake and chill. Bake at 350°F (177ºC) for about 15 minutes, or until the meringue is evenly golden brown. Remove the pie from the oven and cool at room temperature for about 1 hour. Refrigerate for at least 2 hours, or until completely chilled and set, before slicing and serving.

Notes

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.

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