Sour Cream Raisin Pie Recipe
~ With Meringue Topping ~

An old-time favorite that's easy to make.  This sour cream raisin pie recipe is topped with meringue and chopped nuts.

Sour Cream Raisin Pie

I confess I had never eaten sour cream raisin pie until I decided to test this recipe.  I was surprised by how wonderfully sweet and tangy the custard filling was. 

I did make a couple modifications.  The amount of sugar seemed a bit much so I reduced it to 2/3 cup (it was still very sweet) and only used 3 eggs (all I had).  Maybe because of these changes the filling didn't completely thicken... I added cornstarch and it thickened nicely.  

All in all, I will definitely make this sour cream raisin pie recipe again!

Serves 6


baked 9 inch (23 cm) pie shell

  • 1 cup chopped raisins
  • 1 cup sugar
  • 1 cup sour cream
  • 4 eggs, separated
  • 2 tablespoons cornstarch (optional, my addition)
  • 1/2 teaspoon cloves


  • egg whites
  • 4 tablespoons sugar
  • chopped nuts for garnish (optional)


Prepare pie shell.  Boil raisins for 10 minutes in just enough water to cover.  Mix the 1 cup sugar, sour cream, egg yolks and cloves, then add to boiled raisins (most of liquid will disappear).  Cook slowly for 5 minutes or until thickened.  Pour into
baked pie shell.  Beat egg whites until stiff and then beat in 4 tablespoons sugar.  Cover the pie with meringue and sprinkle with the nuts (optional).  Brown meringue in a 350°F (180°C) oven for approximately 5 minutes or until peaks are golden brown.  Refrigerate until serving time.

Note:  Meringue will shrink and pull away from the pie crust during baking if all pie crust edges are not completely sealed with meringue.  Cool meringue-topped pies at room temperature in a draft-free place, to avoid shrinkage.

Sour Cream Coffee Cake recipe taken from "Dairy Delicious.  The Sour Cream/Yogurt/Buttermilk Cookbook" by Louise Bailey and Madeline Wright.

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