Raisin Cream Pie

Raisin Cream Pie
84
8 Reviews
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
Prep Time
1:30
Total Time
8 servings

Ingredients

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

Crust

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

Meringue

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

Directions

  1. Place raisins in bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.
  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. 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. 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. Heat oven to 350°F.
  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. 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.

Recipe Tips

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.

Nutrition Facts (1 serving)

Calories
480
Cholesterol
110mg
Carbohydrates
72g
Protein
8g
Fat
19g
Sodium
360mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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

Rating

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

Rating

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!

Rating

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.

Rating

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

Test Kitchen Comment
From: Cindy
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.
Posted December 23, 2013

Rating

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

Rating

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!

Rating

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.

Rating

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.

Rating

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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