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Raisin Cream Pie
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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.

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