Raisin Cream Pie
Raisin Cream Pie
A traditional cream pie recipe that's made with sour cream and rich with raisins is great for impressing guests at your next holiday gathering.
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25 min
Prep Time
1 hr 30 min
Total Time
8
servings Ingredients
Pie Filling
1 cup raisins
1 cup boiling water
1 cup sugar
6 tablespoons all-purpose flour
18 teaspoon salt
2 14 cups milk
3 large Land O Lakes® Eggs (yolks only)
12 cup sour cream
14 cup Land O Lakes® Butter
Crust
1 (9-inch) single deep-dish baked pie shell
Meringue
12 cup hot water
1 tablespoon cornstarch
3 large Land O Lakes® Eggs (whites only), room temperature
18 teaspoon cream of tartar
18 teaspoon salt
6 tablespoons sugar
12 teaspoon vanilla
How to make
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STEP 1
Place raisins in bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.
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STEP 2
Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened. Remove from heat.
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STEP 3
Place egg yolks in bowl; stir. Gradually stir 1 cup warm milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon. Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. Do not over mix.
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STEP 4
Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened. Cover; refrigerate 8-10 minutes or until slightly cool.
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STEP 5
Heat oven to 350°F.
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STEP 6
Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form. Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.
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STEP 7
Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake 10-12 minutes or until meringue is golden brown. Cool on cooling rack before serving. Cover; store refrigerated.
Tip #1
For deep-dish baked pie shell, prepare as follows: 1 cup all-purpose flour, 1/8 teaspoon salt, 1/3 cup cold Land O Lakes® Butter and 3 to 4 tablespoons water. Combine flour and salt in bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened. Shape into ball. Roll dough into 11-inch circle on lightly floured surface. Place into 9-inch pie plate. Crimp or flute crust. Prick crust all over with fork before baking. Heat oven to 400°F. Bake 10-12 minutes. Cool completely. Pour prepared hot filling into baked pie shell; continue as directed above.
480 Calories
19 Fat (g)
110 Cholesterol (mg)
360 Sodium (mg)
72 Carbohydrates (g)
1 Dietary Fiber
8 Protein (g)
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