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Raisin Sour Cream Pie

Raisin Sour Cream Pie - Betty Crocker recipe image
This nostalgic dessert features a rich, tangy sour cream filling studded with plump raisins. It is topped with a glossy, caramelized brown sugar meringue for a delightful textural contrast. The subtle notes of nutmeg and lemon balance the sweetness, making it a perfect holiday or family gathering treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 821.0
Dietary: Vegetarian
Description
This nostalgic dessert features a rich, tangy sour cream filling studded with plump raisins. It is topped with a glossy, caramelized brown sugar meringue for a delightful textural contrast. The subtle notes of nutmeg and lemon balance the sweetness, making it a perfect holiday or family gathering treat.
Ingredients
  • 1 Baked Pie Shell (9-inch)
  • 1 1/2 tablespoons Cornstarch
  • 1 cup Granulated Sugar
  • 3/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1 1/2 cups Sour Cream
  • 1 1/2 cups Raisins
  • 1 tablespoon Lemon Juice
  • 3 large Egg Yolks
  • 3 large Egg Whites
  • 1/4 teaspoon Cream of Tartar
  • 6 tablespoons Packed Brown Sugar
  • 1/2 teaspoon Vanilla Extract
Directions
  1. 1
    Preheat the oven to 400°F (200°C).
  2. 2
    Prepare the pie crust: Roll out dough and place in a 9-inch pie plate. Flute the edges and prick the bottom and sides with a fork. Bake at 450°F (230°C) for 10 to 12 minutes or until golden brown. Remove from oven and cool on a wire rack, leaving the crust in the pie plate. Reduce oven temperature to 400°F (200°C).
  3. 3
    In a 2-quart saucepan, whisk together cornstarch, granulated sugar, ground nutmeg, and salt.
  4. 4
    Stir in the sour cream until smooth.
  5. 5
    Add the raisins, lemon juice, and egg yolks to the saucepan, stirring to combine.
  6. 6
    Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  7. 7
    Boil and stir for exactly 1 minute to activate the cornstarch fully. Remove from heat.
  8. 8
    Pour the hot filling into the cooled baked pie shell.
  9. 9
    Make the meringue: In a clean 2 1/2-quart bowl, beat egg whites and cream of tartar until foamy.
  10. 10
    Gradually beat in the packed brown sugar, 1 tablespoon at a time, continuing to beat until the meringue is stiff, glossy, and holds peaks. Do not underbeat.
  11. 11
    Beat in the vanilla extract.
  12. 12
    Spread the meringue over the pie filling, ensuring you seal it completely against the edge of the crust to prevent shrinkage or weeping.
  13. 13
    Bake at 400°F (200°C) for about 10 minutes, or until the meringue is delicately browned.
  14. 14
    Cool slightly before serving. Refrigerate any leftovers immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 821.0kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 12.5g63%
Cholesterol 47.7mg16%
Sodium 1340.5mg56%
Total Carbohydrate 155.8g52%
Dietary Fiber 4.0g16%
Sugars 131.1g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raisin, sour cream, pie, meringue, dessert, american, brown sugar, lemon, nutmeg, cornstarch, egg yolks, vanilla, fruit pie, creamy filling, holiday dessert, classic recipe
Read it online: https://www.chefs-mate.com/recipe/raisin-sour-cream-pie-betty-crocker-2/