Classic Sour Cream Raisin Pie
Indulge in the nostalgic charm of a Classic Sour Cream Raisin Pie, a timeless dessert perfect for any occasion. This recipe beautifully combines the sweet, plump goodness of raisins with the tangy richness of sour cream, all nestled in a flaky, pre-baked pie crust. Spiced with warm hints of cinnamon and nutmeg, the creamy filling is complemented by a cloud-like meringue topping that’s baked to golden perfection. With its blend of velvety textures and bold, comforting flavors, this pie is a crowd-pleaser that's as elegant as it is satisfying. Serve it chilled for a stunning dessert that highlights the perfect balance of sweet and tart. Whether you're entertaining guests or treating yourself to a slice of nostalgia, this Classic Sour Cream Raisin Pie is sure to impress!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust, pre-baked
- 1.5 cups Raisins
- 0.5 cups Water
- 3 large Egg yolks
- 1.5 cups Sour cream
- 1 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 6 tablespoons Granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the raisins and water. Bring to a simmer over medium heat and cook for 5 minutes until the raisins are plump. Remove from heat and set aside.
In a large mixing bowl, whisk together the egg yolks, sour cream, sugar, flour, cinnamon, nutmeg, and salt until smooth and well combined.
Add the cooked raisins (with their liquid) and vanilla extract to the egg yolk mixture. Stir to combine.
Pour the filling into the pre-baked pie crust, spreading it evenly.
Bake the pie in the preheated oven for 20 minutes until the filling is slightly set.
While the pie is baking, prepare the meringue. In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the 6 tablespoons of sugar to the egg whites, 1 tablespoon at a time, while continuing to beat. Increase to high speed and beat until stiff, glossy peaks form.
Remove the pie from the oven and gently spread the meringue over the hot filling, sealing it to the edges of the crust to prevent shrinking.
Return the pie to the oven and bake for an additional 12-15 minutes, or until the meringue is lightly golden brown.
Remove the pie from the oven and let it cool completely at room temperature. Refrigerate for at least 2 hours before serving to allow the filling to fully set.
Slice, serve, and enjoy your Classic Sour Cream Raisin Pie!
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 651.1 g | 237% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 462.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 746 mg | 57% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2192 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
