Sour Cream Raisin Pie

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Old-fashioned Sour Cream Raisin Pie with a creamy custard filling and plump raisins — a classic holiday dessert.

Prep Time15

Cook Time35

Cooling Time4

Total Time4 50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 471kcal

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.

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.

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.