Raisin Sour Cream Pie – Betty Crocker
Description
This classic American dessert combines the tartness of sour cream with the sweetness of plump raisins in a silky, custard-like filling. Baked in a flaky pie crust and crowned with a cloud of fluffy vanilla meringue, it offers a delightful contrast of textures and flavors. The subtle warmth of nutmeg adds depth, making it a comforting treat perfect for holiday gatherings or weekend family dinners. Its a nostalgic favorite that brings a touch of homemade elegance to any table.Ingredients
Directions
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Preheat oven to 450F (230C).
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Roll out pie dough and fit into a 9-inch pie plate. Flute edges and prick bottom and sides with a fork.
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Bake pie shell for 10 to 12 minutes or until golden brown. Cool completely on a wire rack. Reduce oven temperature to 400F (200C).
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In a 2-quart saucepan, whisk together cornstarch, 1 cup sugar, nutmeg, and salt.
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Gradually whisk in sour cream until smooth.
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Stir in raisins, lemon juice, and egg yolks.
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Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil.
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Continue boiling and stirring for 1 minute. Remove from heat.
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Pour filling into the cooled baked pie shell.
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In a clean bowl, beat egg whites and cream of tartar until foamy.
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Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form.
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Fold in vanilla extract.
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Spread meringue over pie filling, sealing edges to the crust to prevent shrinkage.
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Bake at 400F (200C) for 10 minutes, or until meringue is lightly browned.
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Cool on a wire rack before serving.
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.
Note
Store any leftover pie in the refrigerator. Consume within 3-4 days.
For a softer texture, soak raisins in warm water for 10 minutes before adding to the filling, then drain well.
Ensure the pie shell is completely cool before adding the hot filling to prevent the crust from becoming soggy.
Do not underbeat the meringue; it must be stiff and glossy to hold its shape and prevent weeping.
If you don't have cream of tartar, you can substitute with 1/4 teaspoon of lemon juice or white vinegar for the meringue.
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