Sour Cream Raisin Pie with Meringue Topping
Indulge in a true slice of classic comfort with this Sour Cream Raisin Pie with Meringue Topping—a timeless dessert that blends creamy tang, warm spices, and a touch of sweetness. Featuring a rich raisin-studded filling infused with cinnamon, nutmeg, and a velvety sour cream base, this pie offers a sophisticated twist on traditional flavors. Topped with an airy, golden-brown meringue, it’s as visually stunning as it is delicious. The pre-baked flaky crust cradles the custard-like filling, making every bite irresistibly satisfying. Perfect as a make-ahead dessert, this pie requires minimal prep time and is best served chilled, allowing the bold flavors to harmonize beautifully. Whether it’s a holiday gathering or a casual dinner, this pie is a show-stopping treat that everyone will savor.
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Recipe Information
Ingredients
- 1 piece pre-baked 9-inch pie crust
- 1 cup raisins
- 1 cup water
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup sour cream
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 3 large egg whites
- 0.25 cup granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan, add the raisins and water. Bring to a gentle boil over medium heat, then reduce the heat to a simmer. Cook for about 5 minutes until the raisins are plump.
In a mixing bowl, whisk together the 0.75 cup granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Gradually stir in the sour cream until smooth.
Lightly beat the egg yolks in a separate small bowl. Slowly add the sour cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.
Pour the sour cream mixture into the saucepan with the raisins. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Once thick, remove from heat and stir in the vanilla extract.
Pour the raisin and sour cream filling into the prepared pie crust. Smooth the top with a spatula.
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the 0.25 cup sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form.
Spread the meringue evenly over the pie filling, making sure to seal the meringue to the edges of the crust to prevent shrinkage.
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is lightly browned.
Remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 2 hours before serving to let the flavors meld.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 510.6 g | 186% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 336.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 534 mg | 41% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1544 mg | 33% | |
*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.
