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Sour Cream Raisin Pie with Fluffy Meringue Recipe

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4.1 from 11 reviews

This classic Sour Cream Raisin Pie combines creamy, tangy sour cream custard with plump, sweet raisins and a light, fluffy meringue topping. A nostalgic dessert perfect for fall and holiday gatherings, featuring a crisp homemade pie crust and a luscious filling that is baked to golden perfection.

Ingredients

Pie Crust

  • 1 Homemade Pie Crust, chilled
  • Egg wash (1 beaten egg or as needed)

Raisin Sour Cream Filling

  • 1 cup (5 oz / 142 g) raisins
  • 1 cup (5 fl oz / 150 ml) boiling water
  • 3 large egg yolks, at room temperature
  • 1 cup (8 oz / 225 g) sour cream
  • ½ cup (4 fl oz / 120 ml) whole milk
  • ¾ cup (6 oz / 170 g) granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Meringue Topping

  • 3 large egg whites, at room temperature
  • ¼ teaspoon salt
  • 6 tablespoons (3 oz / 85 g) granulated sugar

Instructions

  1. Pre-bake the Crust: Preheat your oven to 350°F (180°C). On a floured surface, roll the pie crust to an ⅛-inch (3 mm) thickness and line a 9-inch (23 cm) pie tin with it. Crimp the edges and brush the entire crust with egg wash. Line the crust with parchment paper and fill with pie weights to prevent shrinking. Bake for 20 minutes, then remove the parchment and weights and bake another 10 minutes until golden brown. Set aside to cool, keeping the oven on for the next steps.
  2. Prepare the Raisins: Place the raisins in a small heatproof bowl and pour boiling water over them. Let them soak and plump for 10 minutes, then strain and set aside.
  3. Make the Filling Base: In a medium saucepan, combine sugar, cornstarch, cinnamon, and salt. Slowly stir in sour cream and whole milk and cook over medium-low heat, stirring constantly until the mixture is steaming and thickened, about five minutes.
  4. Temper the Egg Yolks: Place egg yolks in a heatproof bowl near the stove. Gradually whisk the hot sour cream mixture into the yolks to temper them, then return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it bubbles vigorously for one full minute to fully thicken.
  5. Strain and Add Raisins: Pour the custard through a fine sieve into a clean bowl to ensure smoothness. Stir in the plumped raisins and vanilla extract. Pour this filling into the pre-baked pie shell and let it cool at room temperature for 10 minutes.
  6. Whip the Meringue: In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, whip the egg whites and salt at high speed until soft, foamy peaks form (about 3 minutes). Gradually add sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks develop, about 5 more minutes.
  7. Top and Bake the Pie: Spread the meringue evenly over the cooled filling, pushing the meringue to the edges to seal it. Bake in the 350°F (180°C) oven for 15 minutes or until the meringue is golden brown.
  8. Cool and Chill: Let the pie cool on the counter for 1 hour. Then refrigerate for at least 3 hours, ideally 4 or more, to allow the filling to set properly before serving.
  9. Storage: Store any leftovers covered in the refrigerator for up to 2 days to maintain freshness and texture.

Notes

  • Use room temperature eggs to achieve the best meringue volume and stability.
  • Make sure the sour cream and milk mixture does not boil too aggressively to avoid curdling.
  • Plumping the raisins in boiling water softens them and distributes moisture evenly in the filling.
  • Let the meringue reach the pie edges to prevent shrinking away during baking and create a seal.
  • This pie is best enjoyed chilled but can be taken out 10 minutes before serving for optimal flavor.

Find it online: https://recipeplenty.com/sour-cream-raisin-pie-with-fluffy-meringue-recipe/