Sour cream and raisin meringue pie
Sour cream and raisin meringue pie

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sour cream and raisin meringue pie. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

The custard is rich and creamy but not overly sweet and the delicate brown sugar meringue looks beautiful. My husbands favorite pie is Sour Cream and Raisin and he loved it. I had never had this kind of pie and thought it sounded nasty but I really did like it.

Sour cream and raisin meringue pie is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Sour cream and raisin meringue pie is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sour cream and raisin meringue pie:
  1. Take Pie crust
  2. Prepare 1 each prepared frozen pie crust according to package directions
  3. Make ready Filling
  4. Take 4 large eggs
  5. Get 2/3 cup Sugar
  6. Get 1/3 cup Cornstarch
  7. Prepare 2 1/2 cup Milk
  8. Take 1 tbsp Butter
  9. Make ready 1 1/2 tsp Vanilla extract
  10. Take 1/2 cup sour cream
  11. Take 1 cup raisins
  12. Get Meringue
  13. Prepare 4 each Egg whites
  14. Take 1 tsp vanilla extract
  15. Make ready 1/2 tsp cream of tartar
  16. Make ready 1/2 cup granulated sugar

Cook over medium heat, stirring constantly, until mixture thickens and boils. Immediately pour into baked pie shell. Fluffy meringue and creamy pudding make this sour cream raisin pie difficult to resist. Add cream of tartar and slowly add sugar.

Instructions to make Sour cream and raisin meringue pie:
  1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
  2. In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
  3. Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
  4. Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
  5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
  6. Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.

A vintage recipe for sour cream and raisin pie with warm spices, pecans (or walnuts) and whipped cream topping. Husband has often talked about a cake his mom used to make called Boiled Raisin Cake. I asked her about it once while we were up for a visit and she told. Put the filling in a baked pie shell and top with meringue. Learn how to make Sour Cream-Raisin Pie.

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