This Mary’s Raisin Cream Pie is a nostalgic treat that combines a buttery baked crust with a rich, velvety vanilla custard. The filling is studded with sweet, plump raisins that have been plumped in warm water, adding bursts of fruity flavor and chewy texture to every bite. Topped with a cloud-like layer of toasted meringue, this dessert offers a perfect balance of creamy smoothness and light, airy sweetness. It is an ideal centerpiece for Sunday dinners, family gatherings, or holiday celebrations where a touch of old-fashioned elegance is desired. Simple to assemble yet impressive in presentation, this pie delivers comfort in every slice, making it a favorite for those who appreciate traditional American desserts with a homemade soul.
Mary’S Raisin Cream Pie
Description
This Mary's Raisin Cream Pie is a nostalgic treat that combines a buttery baked crust with a rich, velvety vanilla custard. The filling is studded with sweet, plump raisins that have been plumped in warm water, adding bursts of fruity flavor and chewy texture to every bite. Topped with a cloud-like layer of toasted meringue, this dessert offers a perfect balance of creamy smoothness and light, airy sweetness. It is an ideal centerpiece for Sunday dinners, family gatherings, or holiday celebrations where a touch of old-fashioned elegance is desired. Simple to assemble yet impressive in presentation, this pie delivers comfort in every slice, making it a favorite for those who appreciate traditional American desserts with a homemade soul.Ingredients
Directions
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In a small saucepan, combine raisins and water. Cover and heat over low heat for 5 minutes to plump the raisins. Remove from heat and set aside.
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In a medium bowl, whisk together 1/2 cup sugar, flour, egg yolks, and salt until smooth.
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Gradually whisk in the milk and 1 teaspoon of vanilla extract into the egg mixture until fully combined.
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Pour the mixture into the top of a double boiler (or a heatproof bowl set over a pot of simmering water, ensuring the bowl does not touch the water).
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Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a gentle boil. Continue stirring for one more minute to cook out the raw egg flavor.
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Remove from heat and stir in the drained raisin mixture.
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Let the filling cool for about 3 minutes. Stir in the lemon extract.
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Pour the warm filling into the baked pie shell.
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While the filling cools, prepare the meringue. In a clean bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
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Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Fold in the remaining 1/2 teaspoon of vanilla extract.
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Spread the meringue over the pie filling, sealing it completely to the edges of the crust to prevent shrinking.
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Bake at 400°F (204ðC) for 10 minutes, or until the meringue is golden brown.
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Allow the pie to cool completely before slicing to set the filling.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1181.6kcal
- % Daily Value *
- Total Fat 50.5g78%
- Saturated Fat 12.1g61%
- Cholesterol 0.0mg0%
- Sodium 1926.9mg81%
- Total Carbohydrate 177.6g60%
- Dietary Fiber 7.0g29%
- Sugars 46.6g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bowl used for whipping egg whites is completely clean and grease-free for best volume.
Seal the meringue edges tightly against the crust to prevent it from shrinking away from the edges during baking.
Store leftovers in the refrigerator. The meringue may soften slightly due to moisture from the filling.
For a richer filling, you can substitute half-and-half for some of the milk.
