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Sour Cream Raisin Pie

A classic Sour Cream Raisin Pie featuring a rich custard made with sour cream and egg yolks, chewy raisins, and a light, fluffy meringue topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Custard
  • 2 cups sour cream Use room temperature for best results.
  • 1.5 cups granulated sugar This is for the custard.
  • 3 tablespoons all purpose flour
  • 3 large egg yolks Mixture should be at room temperature.
  • 1.5 cups raisins Use regular or golden raisins based on preference.
For the Meringue
  • 4 large egg whites Ensure these are at room temperature.
  • 0.5 teaspoon cream of tartar
  • 0.5 cups sugar Gradually add while beating.
For the Crust
  • 1 deep dish pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Bake the pie shell for 15 minutes.
Making the Custard
  1. In a saucepan, combine sour cream, granulated sugar, all-purpose flour, and egg yolks over medium-low heat. Stir until combined.
  2. Add raisins and cook until thickened, about 10 minutes.
Preparing the Meringue
  1. In a separate mixing bowl, beat egg whites until frothy.
  2. Add cream of tartar and continue beating.
  3. Gradually add sugar and beat until stiff peaks form.
Baking the Pie
  1. Pour the custard into the baked pie shell and add meringue on top.
  2. Bake for another 15 minutes.
  3. Cool on a wire rack for at least 1 hour. Refrigerate for 1 to 2 hours before serving.

Notes

Serve chilled or at cool room temperature with a small scoop of vanilla ice cream or a dollop of extra sour cream. For storing, cover lightly in the fridge and consume within 3 to 4 days. Can freeze the baked pie without meringue for up to 2 months.