Raisin Cream Pie
Raisin Cream Pie Image

Raisin Cream Pie

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.

25 min
1 hr 30 min


Pie Filling

1 cup raisins

1 cup boiling water

1 cup sugar

6 tablespoons all-purpose flour

1/8 teaspoon salt

2 1/4 cups milk

3 large Land O Lakes® Eggs (yolks only)

1/2 cup sour cream

1/4 cup Land O Lakes® Butter


1 (9-inch) single deep-dish baked pie shell


1/2 cup hot water

1 tablespoon cornstarch

3 large Land O Lakes® Eggs (whites only), room temperature

1/8 teaspoon cream of tartar

1/8 teaspoon salt

6 tablespoons sugar

1/2 teaspoon vanilla

How to make

  1. STEP 1

    Place raisins in bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Heat oven to 350°F.

  6. STEP 6

    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.

  7. STEP 7

    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.

Tip #1

For deep-dish baked pie shell, prepare as follows: 1 cup all-purpose flour, 1/8 teaspoon salt, 1/3 cup cold Land O Lakes® Butter and 3 to 4 tablespoons water. Combine flour and salt in bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened. Shape into ball. Roll dough into 11-inch circle on lightly floured surface. Place into 9-inch pie plate. Crimp or flute crust. Prick crust all over with fork before baking. Heat oven to 400°F. Bake 10-12 minutes. Cool completely. Pour prepared hot filling into baked pie shell; continue as directed above.


19Fat (mg)
110Cholesterol (mg)
360Sodium (mg)
72Carbohydrates (g)
1Dietary Fiber
8Protein (g)


Explore reviews from
our online community

  April 01, 2016

Made this for a friend's birthday and it got rave reviews. Delicious pie.

— says Tammy
  June 28, 2015

I made this for my dad for fathers day and he said it's the best raisin cream pie he has had yet!

— says Carrie
  May 26, 2015

I've made this several times. It takes a little longer than expected, but I'm getting faster each time I make it. It always turns out awesome!

— says Sue
  December 06, 2013

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

— says Judy
Test Kitchen Comment December 23, 2013

The third paragraph references 1 cup warm milk mixture. So you take 1 cup of the warm milk mixture you have just heated and add it to the egg yolks so you temper the heat and then after stirring you add the remainder of the milk and continue cooking.

— says Cindy
  September 03, 2013

Delicious! I made this for my dad and it's his favorite pie.

— says Maureen
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