INTRODUCTION
Sour Cream Raisin Pie is a smooth, sweet pie that mixes creamy custard and soft raisins under a light meringue. This pie feels old-fashioned and warm. It is simple to make, and it uses common pantry items. The filling is rich but not heavy because sour cream gives a mild tang. The raisins add texture and a touch of chew. A crisp pie crust holds it all together.
You can make the pie for a weeknight dessert or for a cozy holiday table. If you like a mild, creamy pie with a little chew from fruit, you will enjoy this one. Pair it with a warm cup of coffee or a cold drink. For a cozy coffee pairing, try a soft, sweet creamer like brown sugar oat milk creamer to bring out the pie’s gentle spice and cream notes.
This article will guide you step by step. It will show tools, tips, and ways to serve. You will learn how to make the custard, how to whip the meringue, and how to bake the pie so it sets well.
WHY YOU WILL LOVE THIS RECIPE
You will love this pie for simple reasons. First, it uses plain ingredients you likely have at home. Second, the texture is smooth and soft. The sour cream makes the filling silkier than regular custard. Raisins add a chewy bite that balances the cream. Third, the meringue top gives a light, sweet finish. The contrast between creamy filling and cloud-like meringue is very nice.
This pie is also forgiving. You can make the filling on the stove and watch it thicken. If you follow the steps, the custard will not split. It stays stable under the meringue. You can make this pie for guests or for a calm family night. If you like cold brew or coffee desserts, try serving the pie with a sweet coffee treat like this chocolate cream cold brew to add a rich, bitter note next to the sweet pie.
The result is a homely dessert that feels both rich and light. It stores well in the fridge and keeps its flavor for a day or two.
HOW TO MAKE Sour Cream Raisin Pie
This section shows the whole process in plain steps. Read the list first, then follow each step. Keep your bowls clean and dry. The egg whites must be free of fat to whip well.
EQUIPMENT NEEDED
- Saucepan (medium size)
- Mixing bowls (clean and dry)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- 9-inch deep dish pie plate with crust
- Wire rack
- Oven
Ingredients You’ll Need :
2 cups sour cream, 1 1/2 cups granulated sugar, 3 tablespoons all-purpose flour, 3 egg yolks, 1 1/2 cups raisins, 4 egg whites, room temperature, 1/2 teaspoon cream of tartar, 1/2 cup sugar, 1 deep dish pie crust
Notes on ingredients:
- Sour cream: Use full-fat sour cream for the best texture and flavor.
- Raisins: You can use golden raisins or dark raisins. If they are dry, plump them in warm water for 10 minutes and drain.
- Egg whites: Bring them to room temperature for better volume.
- Pie crust: A store-bought deep dish crust works fine. You can also make your own.
STEP-BY-STEP INSTRUCTIONS :
Directions:
- Preheat the oven to 350 degrees F and bake the pie shell for 15 minutes. Let it cool.
- Clean the mixing bowl with vinegar to remove any fat.
- In a saucepan over medium-low heat, combine sour cream, sugar, flour, and egg yolks; stir well.
- Add the raisins and cook, stirring occasionally, until thick (around 10 minutes).
- In a clean mixing bowl, beat the egg whites until frothy; add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Pour the custard into the pie shell and top with meringue.
- Bake for 15 minutes then cool on a wire rack for at least 1 hour, then refrigerate for 1-2 hours.
Step details and tips:
- Step 1: Bake the shell until it is lightly golden. This par-bake helps the crust stay crisp after the custard goes in.
- Step 2: Any fat in the bowl will stop egg whites from whipping. Wipe the bowl with a little vinegar, then rinse and dry.
- Step 3: Stir the sour cream mixture gently and do not let it boil hard. A gentle low heat will prevent the eggs from curdling.
- Step 4: Stir often so the custard does not stick. The raisins absorb moisture and swell as the custard thickens.
- Step 5: Beat the whites in a dry bowl. Add cream of tartar to stabilize the foam. Add the sugar slowly so the meringue becomes glossy and holds stiff peaks.
- Step 6: Spread the meringue so it touches the crust all around. This seals the filling and helps prevent weeping.
- Step 7: Watch the pie in the oven. The meringue should color a light gold. After baking, cool on a rack before chilling.
HOW TO SERVE Sour Cream Raisin Pie
Serve the pie cold or slightly chilled. Cut slices with a sharp knife and serve on small plates. A thin slice goes a long way because the pie is rich. You can add a spoon of whipped cream or a dusting of cinnamon if you like. For a simple drink pairing, serve a cold float or creamy soda treat like a cola ice cream float for a fun contrast of cold fizzy flavor with creamy pie.
If you plan a party, place the pie on a platter and add small spoons so guests can taste a bite first. The pie holds its shape well after chilling, so you can plate it neatly.
STORAGE & FREEZING : Sour Cream Raisin Pie
Store the pie covered in the refrigerator. It will keep for 2 to 3 days and stay creamy. After 3 days the meringue may weep a little and the crust may soften. To refresh, let the pie sit at room temperature for 15 to 20 minutes before serving.
Freezing is not ideal for the meringue top. If you must freeze, remove the meringue and freeze the custard in a sealed container for up to one month. Thaw in the fridge overnight. Make a fresh meringue and spread it on top just before serving.
SERVING SUGGESTIONS
- Add a small scoop of vanilla ice cream to each slice for contrast.
- Top with a light dusting of nutmeg or cinnamon.
- Serve with fresh fruit like sliced pears or a few baked apples.
- For a grown-up touch, add a small drizzle of bourbon caramel sauce on the plate.
VARIATIONS
- Nutty twist: Stir 1/2 cup toasted chopped pecans into the custard for crunch.
- Citrus lift: Add 1 teaspoon lemon zest to the custard for a bright note.
- Dried fruit mix: Replace half the raisins with chopped dried cranberries for tartness.
- Coconut touch: Fold in 1/4 cup sweetened shredded coconut into the custard before filling the shell.
FAQs (minimum 4 FAQ)
Q: Can I use low-fat sour cream?
A: Yes, you can, but the filling will be less rich. Full-fat sour cream gives the best texture.
Q: Why did my meringue weep after baking?
A: Meringue can weep if the filling is too wet or if the pie cools too quickly. Let the pie cool slowly at room temperature before chilling.
Q: Can I use other dried fruit instead of raisins?
A: Yes. Chopped dried apricots or cranberries work well. Adjust sugar if the fruit is very sweet.
Q: How do I get the custard to thicken properly?
A: Cook the sour cream, sugar, flour, and yolks over low heat and stir constantly until it coats the back of a spoon. Do not boil hard.
Q: Can I make the pie without a meringue top?
A: Yes. You can skip the meringue and serve the pie with whipped cream. The texture will be creamier on top.
Q: How do I reheat a slice?
A: This pie is best served chilled. If you prefer warm, microwave a slice for 10 to 15 seconds, but warming may change the texture.
MAKE-AHEAD TIPS FOR Sour Cream Raisin Pie
- Make the custard and cool it, then fill the pre-baked crust and cover. Refrigerate overnight and add fresh meringue before baking.
- Prepare the pie shell ahead and store it wrapped at room temperature for a day.
- You can make the meringue right before baking to keep it fresh and glossy.
This Sour Cream Raisin Pie is easy to make and full of simple, warm flavors. Follow the steps, use fresh ingredients, and keep bowls and tools clean for the best results. Enjoy the smooth custard, sweet raisins, and light meringue with friends or family.
Sour Cream Raisin Pie
Ingredients
Method
- Preheat the oven to 350 degrees F and bake the pie shell for 15 minutes. Let it cool.
- Clean the mixing bowl with vinegar to remove any fat.
- In a saucepan over medium-low heat, combine sour cream, sugar, flour, and egg yolks; stir well.
- Add the raisins and cook, stirring occasionally, until thick (around 10 minutes).
- In a clean mixing bowl, beat the egg whites until frothy; add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Pour the custard into the pie shell and top with meringue.
- Bake for 15 minutes then cool on a wire rack for at least 1 hour, then refrigerate for 1-2 hours.