Raisin Cream Pie
Indulge in the timeless charm of Raisin Cream Pie, a luscious dessert that perfectly balances sweet, creamy custard with the rich flavor of plump, simmered raisins. This classic recipe features a velvety filling made with whole milk, egg yolks, and a touch of vanilla, folded together with juicy raisins for a nostalgic twist. Nestled in a golden, pre-baked pie crust and topped with a cloud of silky whipped cream, this pie is as visually stunning as it is delicious. Whether you're looking for a dessert to wow at holiday gatherings or simply want a slice of comfort, this Raisin Cream Pie is sure to impress with its old-fashioned appeal and irresistible flavor. Perfectly suited for anyone craving a traditional treat with a modern flair!
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Recipe Information
Ingredients
- 1 cup Raisins
- 1.5 cups Water
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 2 cups Whole milk
- 2 Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 Pre-baked pie crust
- 1 cup Whipped cream (for topping)
Instructions
Place the raisins and water in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and let simmer for 5 minutes. Remove the saucepan from heat and set it aside.
In a separate medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the milk while whisking constantly until the mixture is smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat to low and cook for an additional 1–2 minutes, continuing to stir.
In a small bowl, lightly beat the egg yolks. Slowly drizzle about half a cup of the hot milk mixture into the egg yolks while whisking to temper them. Then, pour the tempered egg yolk mixture back into the saucepan and stir well.
Return the saucepan to medium heat and cook for another 2–3 minutes, stirring constantly, until the mixture is creamy and thickened.
Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.
Drain the raisins from the water and fold them into the custard mixture.
Pour the filling into the pre-baked pie crust and spread it out evenly. Let the pie cool to room temperature, then refrigerate for at least 2–3 hours or until fully set.
Once chilled, top the pie with whipped cream and serve. Slice and enjoy!
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 297.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 946 mg | 73% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2200 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.
