Sour Cream Raisin Pie V Recipe -
Sour Cream Raisin Pie V Recipe

Sour Cream Raisin Pie V

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"This one is topped with a unique brown sugar meringue!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell.
  3. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
  4. Bake in preheated oven for 10 minutes, until delicately browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2004

My family loved this recipe! I did make one small change, which was rather than 3/4 t of nutmeg, I used 1/4 t nutmeg and 1/2 t cinammon. I will definitely use this receipe over and over again.

Most Helpful Critical Review
Apr 22, 2012

Prior to a Easter I had never heard of this pie, but made it upon special request. I was told it was delicious, but the reason for 3 stars was I had to make a few modifications. I am a trained pastry chef and in my opinion, the meringue on the pie (as stated) was horrible and flat. I substituted a 'regular' meringue recipe and it was great. Also, I added 1 cup sugar and 1/3t. cinnamon because the nutmeg overpowered the custard.


59 Ratings

Jun 22, 2007

I made this pie yesterday for my father in law. I have never made nor tried SCR Pie before so I was going in it blind. I followed the recipe to the tea. I was a little disappointed that my meringue "shrunk". But I was going to leave the taste up to dad. (who I should say that has LOVED SCR pie since he was very very little, and his mom's was his FAV!!! Anyway, lets just say that my SCR Pie (this recipe) was just as good IF NOT BETTER then the one that his sister makes (who she was taught by my in laws mom!!!) WOW that was a wonderful compliment!!! So all in all I was very very happy that he loved this recipe and I am glad I went with it!!!

Dec 20, 2003

Wow! Best raisin cream pie ever. The custard is rich and creamy, but not overly sweet, and the delicate brown sugar meringue looks beautiful. My guests loved it and even my son, who said he didn't like sour cream raisin pie, came back for seconds.

Jul 11, 2006

My 99 year-old Grandma requested this pie as she remembers it from her days working for the Soo Line railroad in the 1920's. The rest of the family was suspicious because the combination of ingredients seemed so unfamiliar. Everyone was very pleasantly surprised by the wonderful, complex flavor. Very easy to make, the pie had the consistency of other cream pies e.g. Banana Cream, Coconut Cream. I had thought of leaving off the meringue, but that would have been a mistake-the brown sugar added a warm flavor note to offset the tang. My modifications: I reduced sugar to 3/4C(just because) and raisins to 3/4C.

Jun 30, 2009

The filling on this pie sets up beautifully so A+ there. Also, meringue seemed like a weird topping for this pie but I decided to try it and it actually really balances out the tartness of the pie. Plus, since it's a brown sugar meringue it smells absolutely divine! I'm giving this recipe 4 stars since I knew beforehand that the nutmeg called for would likely overpower the pie. I reduced the nutmeg to 1/4 tsp. and added 1/4 tsp. each of ground cloves and cinnamon. Perfect!

Apr 12, 2004

I make a pie for my dad once a month and he requested a raisin cream pie. I used this recipe and he LOVED it! He said it reminded him of the same kind of pie his mom made (and she was an awesome cook). The best thing was that even though it was a little time consuming, it was easy, inexpensive, and did not require hard-to-find ingredients.

Jul 08, 2003

This recipie was very good. There was not a scrap left by the end of the night. For spices, I used 1tsp of cinnamon, 1/2 tsp of nutmeg, and a 1/4 tsp of cloves. I didn't have any cream of tarter for the merigune and it still turned out fine.


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 71.4 g
  • 23%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 227 mg
  • 9%

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

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