Sour Cream Raisin Pie

Sour Cream Raisin Pie


  • 1 cup raisins
  • 3 eggs
  • 1 cup granulated sugar
  • 6 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 1/4 cups milk
  • 1/2 cup sour cream
  • 1/4 cup butter, cut into small pieces
  • 1 (9-inch) baked pie shell
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar


  1. In a bowl, cover raisins with 1 cup boiling water. Let stand 5 minutes; drain.
  2. Separate egg yolks from whites; set the whites aside for meringue.
  3. In a large saucepan, combine 1 cup sugar, flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly.
  4. Reduce heat; cook and stir 2 minutes more. Remove from heat.
  5. In a small mixing bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot mixture into yolks. Return mixture to saucepan. Cook and stir 2 minutes more. Remove from heat; add sour cream, butter and drained raisins. Stir just until mixed; do not over-mix. Pour hot filling into baked pie shell.
  6. In a small mixing bowl, beat the egg whites, vanilla and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 6 tablespoons sugar, beating at high speed until stiff peaks form. Spread meringue over hot filling, sealing to the edge.
  7. Bake at 350 degrees F for 12 to 15 minutes or until meringue is golden.
  8. Cool on a wire rack before serving.
  9. Store covered, in the refrigerator.

Servings: 10

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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