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Sour Cream Raisin Pie

Sour Cream Raisin Pie
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A classic American dessert featuring a tangy sour cream and raisin filling nestled in a buttery pie crust, topped with a cloud-like meringue. Each bite offers a balance of creamy sweetness and chewy raisins, with a perfectly browned meringue that cracks beneath your fork.

Ingredients

Scale
  • 1 9-inch pie crust, homemade or store-bought
  • 1 cup full-fat sour cream
  • 1/2 cup granulated sugar
  • 2 large egg yolks (reserve whites for meringue)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup raisins (packed)
  • For the Meringue:
  • 2 large egg whites, reserved from above
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Roll out the pie crust and fit it into a 9-inch pie plate, crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Pre-bake for 10 minutes, then remove the weights and parchment and continue baking for 5 minutes until lightly golden. Set aside to cool slightly on a wire rack.
  2. In a medium saucepan, whisk together 1/2 cup sugar, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Whisk in 1 cup sour cream and 2 large egg yolks until smooth. Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes to a gentle boil, about 5–7 minutes. The filling should coat the back of the spoon without being lumpy.
  3. Remove the saucepan from heat and stir in 1 cup raisins and 1 teaspoon vanilla extract. Pour the hot filling into the pre-baked pie crust, spreading it evenly with a spatula.
  4. In a large, clean mixing bowl, combine the 2 reserved egg whites and 1/4 teaspoon cream of tartar. Using an electric mixer on medium speed, beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed after each addition until stiff, glossy peaks form. Beat in 1/4 teaspoon vanilla extract.
  5. Spread the meringue over the hot filling, making sure to seal it to the edges of the crust to prevent shrinking and weeping. Use the back of a spoon to create decorative peaks.
  6. Bake the pie at 350°F (177°C) until the meringue is golden brown, about 12–15 minutes. Rotate the pie halfway through for even browning. Remove from the oven and let cool on a wire rack to room temperature, about 1 hour. Then refrigerate for at least 3 hours before slicing and serving. The filling will set as it chills.

Notes

Store leftover pie covered in the refrigerator for up to 3 days. For best results, serve slightly chilled or at room temperature. To reheat, place individual slices on a baking sheet in a 300°F (150°C) oven for 5–7 minutes until just warm. Not recommended for freezing due to meringue texture.

Nutrition

Keywords: sour cream raisin pie, raisin pie, American pie, sour cream pie, meringue pie, classic dessert, raisin dessert, old-fashioned pie, holiday pie, Thanksgiving pie, vintage recipes, creamed raisin pie

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