Sour cream and raisin meringue pie
Sour cream and raisin meringue pie

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sour cream and raisin meringue pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sour cream and raisin meringue pie is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sour cream and raisin meringue pie is something that I have loved my entire life. They’re fine and they look wonderful.

The custard is rich and creamy but not overly sweet and the delicate brown sugar meringue looks beautiful. My husbands favorite pie is Sour Cream and Raisin and he loved it. I had never had this kind of pie and thought it sounded nasty but I really did like it.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sour cream and raisin meringue pie:
  1. Get Pie crust
  2. Take 1 each prepared frozen pie crust according to package directions
  3. Take Filling
  4. Get 4 large eggs
  5. Get 2/3 cup Sugar
  6. Take 1/3 cup Cornstarch
  7. Make ready 2 1/2 cup Milk
  8. Take 1 tbsp Butter
  9. Get 1 1/2 tsp Vanilla extract
  10. Prepare 1/2 cup sour cream
  11. Prepare 1 cup raisins
  12. Take Meringue
  13. Make ready 4 each Egg whites
  14. Make ready 1 tsp vanilla extract
  15. Prepare 1/2 tsp cream of tartar
  16. Make ready 1/2 cup granulated sugar

Cook over medium heat, stirring constantly, until mixture thickens and boils. Immediately pour into baked pie shell. Fluffy meringue and creamy pudding make this sour cream raisin pie difficult to resist. Add cream of tartar and slowly add sugar.

Steps to make Sour cream and raisin meringue pie:
  1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
  2. In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
  3. Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
  4. Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
  5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
  6. Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.

A vintage recipe for sour cream and raisin pie with warm spices, pecans (or walnuts) and whipped cream topping. Husband has often talked about a cake his mom used to make called Boiled Raisin Cake. I asked her about it once while we were up for a visit and she told. Put the filling in a baked pie shell and top with meringue. Learn how to make Sour Cream-Raisin Pie.

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