Sour Cream Raisin Pie
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Posted: 10/26/25
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This classic Sour Cream Raisin Pie is a rich, old-fashioned dessert made with a creamy custard filling and plump raisins — a beloved holiday pie recipe that’s been passed down for generations.
Velvety and rich, this recipe for sour cream raisin pie is simple to put together with big flavorful results. This nostalgic creamy custard pie holds a special place on so many families’ holiday menus. A golden flakey crust topped with perfectly sweet, mildly tangy, custard filling topped with an airy meringue – this pie is a must-try. The raisins take on moisture from the custard and plump up so each bite has a juicy texture. If you are hoping for leftovers, you better make two pies!
Why You’ll Love This Recipe
- The meringue topping on sour cream and raisin pie might sound intimidating, but it’s so easy to whip up. Everyone will be so impressed when this dessert hits the table.
- This sour cream raisin pie recipe uses three egg yolks and three egg whites, so you won’t have any leftover separated eggs to deal with.
- Raisin sour cream pie is quick to put together and then cools and chills for a total of 4 hours so you have lots of time to focus on the rest of the holiday preparations.
Ingredients For Sour Cream Raisin Pie
- Pie crust – Use a store bought pie shell for convenience or make your family’s favorite homemade recipe.
Filling
- Egg yolks – The yolks are a key ingredient to making a creamy custard filling.
- All-purpose flour – Flour will hold the filling together.
- Granulated white sugar – White sugar dissolves well and will add sweetness to the custard pie filling.
- Sour cream – Use full fat for the best flavor and a richer filling.
- Raisins – Whichever type of raisins you typically buy, whether they are Thompson, sultana or golden will work great in this dessert. I usually use Thompson because they are a favorite of the kids to snack on, too.
Meringue
- Egg whites – When egg whites are whipped, they form a foam that gives the meringue it’s light and airy texture.
- Cream of tartar – This is what gives the whipped egg whites and sugar structure and keeps the peaks of the topping nice and sturdy.
- Sugar – Add a little sweetness to the meringue in addition to structure.
How To Make Sour Cream Raisin Pie
Pie Crust
Prepare according to recipe or package directions
Filling
In a large saucepan stir together sugar and flour.
Separate the eggs, placing the whites in a large mixing bowl for the meringue.
Add the 3 egg yolks and sour cream to the sugar and flour mixture in the saucepan. Mix until combined. Stir in the raisins.
Cook over medium heat, stirring constantly until the mixture begins to simmer. Simmer for 4-5 minutes until it starts to thicken. Turn off the heat but leave the mixture over the warm burner to keep it warm.
Meringue
Add cream of tartar to the egg whites and beat with an electric mixer on medium speed until really frothy.
Start adding the sugar a little at a time while beating the egg whites. Once all of the sugar is added, turn the mixer to high speed and beat until the meringue is glossy and holds stiff peaks.
Assemble Pie
Spread the warm raisin filling mixture into the pre baked pie crust. Smooth it out. Spoon meringue over the top of the filling, being sure to spread it all the way to the edges of the pie. You want to seal the whole pie.
Bake at 350 degrees Fahrenheit for 15 minutes. Cool at room temperature for 1 hour then chill in the fridge for at least 3 hours before serving.
Serve chilled or at room temperature.
Pro Tips
- Over heating sour cream can result in a curdled custard, so pay close attention when you are cooking on the stovetop.
- If you buy a box of two pie crusts, be sure to put the unused one back in the freezer because they can’t be re-frozen once thawed.
- Spreading the meringue out to the edges seals the pie and prevents the meringue from shrinking.
Storage
Fridge: Store leftover sour cream raisin pie covered for up to 5 days.
Freezer: I do not recommend freezing this pie. The custard filling and meringue topping will not freeze well and the texture and taste will change.
The combination of creamy custard, plump raisins and airy meringue on a flaky crust will make this pie a favorite in your family, if it isn’t already!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Sour Cream Raisin Pie
Old-fashioned Sour Cream Raisin Pie with a creamy custard filling and plump raisins — a classic holiday dessert.
slices
Ingredients
- 1 unbaked pie crust
Filling
- 3 egg yolks
- 3 Tablespoons all-purpose flour
- 1 ½ cups granulated white sugar
- 2 cups sour cream full fat
- 1 cup raisins
Meringue
- 3 egg whites
- ½ teaspoon cream of tartar
- ¼ cup granulated white sugar
Instructions
Pie Crust
- Prepare pie crust according to recipe or package directions.
Filling
- Drop the oven temperature to 350 degrees Fahrenheit.
- In a large saucepan stir together the sugar and the flour.
- Separate the eggs, placing the whites in a large mixing bowl for the meringue.
- Add the 3 egg yolks and sour cream to the sugar and flour mixture in the saucepan. Mix until combined. Stir in the raisins.
- Cook over medium heat, stirring constantly until the mixture begins to simmer. Simmer for 4-5 minutes until it starts to thicken. Turn off the heat but leave the mixture over the warm burner to keep it warm.
Meringue
- Add the cream of tartar to the mixing bowl with the egg whites and beat with an electric mixer on medium speed until really frothy.
- Start adding the sugar a little at a time while beating the egg whites. Once all of the sugar is added, turn the mixer to high speed and beat until the meringue is glossy and holds stiff peaks.
Assemble Pie
- Spread the warm raisin filling mixture into the pre baked pie crust. Smooth it out. Spoon meringue over the top of the filling, being sure to spread it all the way to the edges of the pie. You want to seal the whole pie.
- Bake at 350 degrees Fahrenheit for 15 minutes. Cool at room temperature for 1 hour then chill for at least 3 hours before serving.
- Serve chilled or at room temperature.
Nutrition Information
Serving: 1slice, Calories: 471kcal (24%), Carbohydrates: 73g (24%), Protein: 6g (12%), Fat: 19g (29%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 107mg (36%), Sodium: 132mg (6%), Potassium: 303mg (9%), Fiber: 2g (8%), Sugar: 46g (51%), Vitamin A: 456IU (9%), Vitamin C: 1mg (1%), Calcium: 78mg (8%), Iron: 1mg (6%)
How To Serve Sour Cream Raisin Pie
Put on a pot of coffee or set up the tea kettle for a warm after dinner drink with dessert.
Enjoy a slice of pie with a dollop of Whipped Cream or cool Ice Cream. If you’re feeding a crowd, add a Pumpkin Pie to the dessert menu and watch it disappear, too. It can also be a fun activity after supper for the kids to decorate Sour Cream Cookies.
More Great Pie Recipes
- Old-fashioned Pecan Pie is a perfect holiday pie to make whether you are a beginner or expert baker. Sweet and a little salty, there is so much flavor in every bite.
- Elevate a classic and bake a Apple Crumb Pie for your next family get together. Oat crumb topping and a drizzle of caramel syrup will make this pie a family favorite.
- Super simple and super flavorful, French Silk Pie is a chocolate lover’s dream. Take only 15 minutes to prepare this silky chocolate pie with whipped topping, allow to set and enjoy!
- When you are short on time, No Bake Banana Cream Pie will solve all of your problems! Or at least it will answer the question of what to make for dessert. Delicious graham crust topped with banana filling, fresh bananas and whipped cream – it’s a crowd pleaser!
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