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Sour Cream Raisin Pie

Sour Cream Raisin Pie



  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 credit: Dairy Farmers of Wisconsin


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