Sour Cream Custard Pie Recipe -
Sour Cream Custard Pie Recipe
  • READY IN 50 mins

Sour Cream Custard Pie

Recipe by  

"A spicy custard pie. My dad was from Montana and he, too, enjoyed this pie."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl combine egg yolks, sour cream, sugar, cinnamon, cloves, and nutmeg. Mix thoroughly. Stir in raisins. Pour mixture into pie shell.
  3. Bake in preheated oven for 30 to 40 minutes or until toothpick inserted halfway between center and edge of filling comes out clean. Chill before serving.
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Reviews More Reviews

Aug 24, 2004

*****<---- extra stars, because this delicious pie deserves 10 of them in my recipe book!!! My Mom actually cried when she tasted the first piece. Seems my Great Great Aunt made the same pie back when my Mom was growing up. I'd say the Sour Cream Custard Pie is very similar to Mincemeat in taste. Nice thing, you don't have to pick around those mysterious hunks and chunks of "scary things" that lurk under the top crust of a Mince Pie... This is a very easy, quick and EXTREMELY TASTY pie. Thank You Suzanne for submitting this recipe and for bringing back some happy momories of her youth, to my Mom.

Aug 19, 2004

This was a really easy and good recipe everyone liked it.


12 Ratings

May 03, 2006

Deliciously old-fashioned! You've got to love raisins to appreciate this pie, but this is certainly a wonderful one.

Jul 08, 2010

This was a delicious and a very easy recipe to throw together. Will keep in my recipe file. A+++

Oct 12, 2013

Great recipe, very easy and delicious. I really enjoyed it and this is a hit with the whole family. I have been looking for a sour cream raisin pie recipe for my father for years and this is as close as the one granny used to make. Thank you.

Apr 20, 2013

This was very yummy and we all ate our portions quickly and happily. I did add extra cinnamon, which was probably unnecessary, but I have a major weakness for cinnamon and I always add extra to recipes that call for it.

Aug 04, 2012

I really enjoyed this custard pie. I used whole eggs, and it made the pie change a little darker in color, but the flavor was really excellent. I also tried it a second time, but used fresh pitted halved bing cherries (since they were in season). Yummy. I see using this dessert a few times a year... it really works for any season.

Feb 07, 2012

VERY GOOD! I prepared this exactly according to the instructions. Sweet and delicious. Will definitely make this again.


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  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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