French Cream Pie

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Servings: 1 Difficulty: Intermediate
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A rich, custard-like French dessert with sour cream and raisins
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This classic French Cream Pie offers a luscious, pudding-like filling that balances the tartness of sour cream with the sweetness of raisins and sugar. The addition of cinnamon provides a warm, aromatic depth, while the egg ensures a smooth, set texture without being overly dense. It is a comforting, home-style treat that feels elegant enough for holiday gatherings yet simple enough for a weekend baking project. The filling is traditionally poured into a pre-baked crust and chilled until firm, creating a refreshing contrast to the crisp shell. Serve it topped with a dollop of freshly whipped cream for an extra touch of indulgence. It’s a timeless recipe that brings together simple pantry staples to create a memorable dessert experience.

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French Cream Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 533.5

Description

This classic French Cream Pie offers a luscious, pudding-like filling that balances the tartness of sour cream with the sweetness of raisins and sugar. The addition of cinnamon provides a warm, aromatic depth, while the egg ensures a smooth, set texture without being overly dense. It is a comforting, home-style treat that feels elegant enough for holiday gatherings yet simple enough for a weekend baking project. The filling is traditionally poured into a pre-baked crust and chilled until firm, creating a refreshing contrast to the crisp shell. Serve it topped with a dollop of freshly whipped cream for an extra touch of indulgence. It&# 226;ÂÂs a timeless recipe that brings together simple pantry staples to create a memorable dessert experience.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC) and bake a pie shell until golden and crisp, then set aside to cool.
  2. In a medium saucepan, combine the sugar, flour, cinnamon, and raisins.
  3. Whisk in the sour cream and beaten egg until the mixture is smooth and well-blended.
  4. Place the saucepan over a pot of simmering water (double boiler) or cook over low heat on the stovetop, stirring constantly.
  5. Cook for about 10-15 minutes, or until the mixture thickens significantly and the raisins are plump.
  6. Remove from heat and stir in 1 teaspoon of baking soda; the mixture may bubble up slightly.
  7. Immediately spread the hot filling into the cooled, baked pie shell.
  8. Chill in the refrigerator for at least 2 hours until set before serving.
  9. Top with freshly whipped cream just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 533.5kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 7.3g37%
Cholesterol 31.8mg11%
Sodium 22.9mg1%
Total Carbohydrate 111.6g38%
Dietary Fiber 2.6g11%
Sugars 107.2g
Protein 3.4g7%

* 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

The baking soda reacts with the acidity in the sour cream, causing the filling to rise slightly and become lighter in texture.

Ensure the pie shell is fully baked and cooled before adding the hot filling to prevent the crust from becoming soggy.

For best results, use fresh raisins. If they are very dry, you can soak them in warm water for 10 minutes and drain before adding to the mixture.

This pie must be refrigerated. Store leftovers covered in the fridge for up to 3 days.

Keywords: dessert, french pie, sour cream pie, custard, raisins, cinnamon, baking, easy dessert, holiday treat, chilled pie, vegetarian, cream filling, double boiler, pie filling, comfort food
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