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Sour Cream Raisin Pie

A classic dessert featuring a smooth custard made with sour cream and chewy raisins, topped with a light meringue. Perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups sour cream Use full-fat sour cream for the best texture and flavor.
  • 1.5 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large egg yolks
  • 1.5 cups raisins You can use golden raisins or dark raisins. If they are dry, plump them in warm water for 10 minutes and drain.
For the meringue
  • 4 large egg whites Bring to room temperature for better volume.
  • 0.5 teaspoon cream of tartar
  • 0.5 cups sugar Gradually added to egg whites.
For the crust
  • 1 deep dish pie crust A store-bought crust works fine, or you can make your own.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and bake the pie shell for 15 minutes. Let it cool.
  2. Clean the mixing bowl with vinegar to remove any fat.
  3. In a saucepan over medium-low heat, combine sour cream, sugar, flour, and egg yolks; stir well.
  4. Add the raisins and cook, stirring occasionally, until thick (around 10 minutes).
Meringue Preparation
  1. In a clean mixing bowl, beat the egg whites until frothy; add cream of tartar and continue beating until soft peaks form.
  2. Gradually add sugar and beat until stiff peaks form.
Assembly and Baking
  1. Pour the custard into the pie shell and top with meringue.
  2. Bake for 15 minutes then cool on a wire rack for at least 1 hour, then refrigerate for 1-2 hours.

Notes

This pie stores well in the fridge for 2 to 3 days. To refresh, let it sit at room temperature for 15 to 20 minutes before serving. Avoid freezing with the meringue on top.