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

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sour cream and raisin meringue pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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 recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Sour cream and raisin meringue pie is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook that.

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

Immediately pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of. Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty. Spoon meringue over filling; spread to edge of crust.

Steps 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.

Fluffy meringue and creamy pudding make this sour cream raisin pie difficult to resist. 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.

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