Sour Cream Raisin Meringue Pie
Tangy, sweet, and irresistibly creamy, Sour Cream Raisin Meringue Pie is a showstopping classic that beautifully balances bold flavors and textures. This dessert features a luscious filling made from plump, simmered raisins, a hint of warm spices like cinnamon and nutmeg, and rich sour cream for a tangy twist. The golden, fluffy meringue topping, with its glossy peaks, perfectly complements the sweet and spicy filling, all nestled in a flaky, pre-baked pie crust. Ideal for special occasions or as a nostalgic treat, this pie combines old-fashioned comfort with undeniable elegance. Serve it chilled for a refreshing, melt-in-your-mouth experience that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-baked)
- 1 cup Raisins
- 1.5 cups Water
- 0.75 cup Granulated sugar
- 0.25 cup All-purpose flour
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 3 large Egg yolks
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 6 tablespoons Granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C). Ensure your 9-inch pie crust is pre-baked and completely cooled.
In a medium saucepan, combine the raisins and water, and bring to a gentle boil over medium heat. Continue cooking for about 5 minutes or until the raisins plump up. Drain and set the raisins aside.
In a small bowl, mix the granulated sugar, flour, salt, cinnamon, and nutmeg. Gradually whisk this dry mixture into the saucepan with the warm water from the raisins. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks, whisking constantly to temper them. Then, add the egg yolk mixture back to the saucepan, stirring until fully combined.
Remove the saucepan from the heat and stir in the sour cream, vanilla extract, and the drained raisins. Pour the filling into the pre-baked pie crust and spread it evenly.
To make the meringue, use a clean bowl to beat the egg whites on medium speed until soft peaks form. Gradually add the 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
Spread the meringue evenly over the pie filling, ensuring it touches the edges of the crust to seal completely.
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Remove the pie from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 2 hours before serving.
Slice and serve your Sour Cream Raisin Meringue Pie chilled. Enjoy!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 534.7 g | 194% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 352.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 548 mg | 42% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1595 mg | 34% | |
*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.
