Sour Cream Raisin Pie
Indulge in the nostalgic decadence of Sour Cream Raisin Pie, a harmonious blend of creamy tanginess and warm spice that’s perfect for dessert lovers seeking something unique. This classic pie features a velvety filling made with sour cream, plump raisins, and a fragrant hint of cinnamon and nutmeg, all nestled in a flaky pre-baked crust. Topped with a cloud of golden meringue that’s whipped to perfection, this pie delivers a delightful contrast of textures and flavors. With every bite, you’ll experience the comforting mix of sweet and tart notes, making it a timeless favorite for holiday gatherings or anytime indulgence. Prep it in just 20 minutes, bake to perfection, and serve up this slice of vintage charm for a crowd-pleasing dessert. Perfect for SEO keywords like "traditional sour cream raisin pie recipe," "easy meringue pie," and "best raisin pie dessert."
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Recipe Information
Ingredients
- 1 cup Raisins
- 0.5 cup Water
- 1 cup Sour cream
- 0.75 cup Granulated sugar
- 3 large Egg yolks
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 pre-baked 9-inch pie crust
- 3 large Egg whites
- 0.25 cup Granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan, combine the raisins and water. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the sour cream, 3/4 cup granulated sugar, egg yolks, flour, cinnamon, nutmeg, and salt until smooth.
Stir the cooked raisins and their liquid into the sour cream mixture, ensuring they are well-distributed.
Pour the filling into the pre-baked 9-inch pie crust, spreading it evenly.
Bake the pie in the preheated oven for 20 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
While the pie bakes, prepare the meringue: In a clean, grease-free bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add the remaining 1/4 cup granulated sugar to the egg whites while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form.
Remove the pie from the oven and reduce the oven temperature to 325°F (163°C).
Spoon the meringue over the hot pie filling, spreading it to the edges of the crust to seal. Use the back of a spoon to create decorative peaks, if desired.
Return the pie to the oven and bake for an additional 10 minutes, or until the meringue is golden brown.
Allow the pie to cool completely on a wire rack before serving. Refrigerate for at least 2 hours to fully set the filling.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 428.1 g | 156% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 331.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 525 mg | 40% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1505 mg | 32% | |
*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.
