Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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A traditional cream pie recipe that's made with sour cream and rich with raisins is great for impressing guests at your next holiday gathering.
Place raisins in bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.
Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened. Remove from heat.
Place egg yolks in bowl; stir. Gradually stir 1 cup warm milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon. Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. (Do not over mix.)
Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened. Cover; refrigerate 8-10 minutes or until slightly cool.
Heat oven to 350°F.
Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form. Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.
Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake 10-12 minutes or until meringue is golden brown. Cool on cooling rack before serving. Cover; store refrigerated.
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Dietary Fiber: 1g
I cannot figure out if the milk is divided and if so how? It says add milk gradually but doesn't say how much, next paragraph says add 1 cup warm milk, is this in addition to the 2 1/4 milk or part of it? I started to make this but had to stop. Everyone else figured it out but I am not that good of a cook to guess quanities
Delicious! I made this for my dad and it's his favorite pie.
I made this pie and it turned out great. I am wondering if Linda; in the previous review; actually cooked the water and the cornstarch first and let it cool. The meringue turned out beautiful on my pie. I think if I made it again I would cut the sugar in the custard just a tad. The custard is a little sweeter than I like. Being the first time I made it, it also took me a little longer than the 28 minutes prep time it said. A friend had posted on FB that they made a Raisin pie for Thanksgiving. I had never had one so found this recipe to make. It's my first time but not my last!
I just made this pie today for a pot luck dinner. I would never use the recipe here for the meringue. I did and was disappointed. The rest of the pie was wonderful but the meringue was flat. I knew at the time adding cornstarch and 1/2 cup of hot water was strange but thought maybe it would turn out to be the best ever. NOT! Use any other recipe for meringue but this one and enjoy the pie.
Love this pie, had never had a Raisin Cream Pie before, it is my friends favorite, wasn't to happy with crust, so I did my on crust. Love the filling though. Have made it 4 times now.
I made this with organic milk and LOL butter and the custard tastes wonderfully rich and creamy. I added 1/2 tsp pure vanilla extract. Surely worth standing and stirring for a special occasion like my father-in-law visiting from Iowa....an old time staple in roadside cafes there.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/246
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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