Raisin Sour Cream Pie

Raisin Sour Cream Pie Recipe

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Sandy Hendrickson


This was Grandma Iva Zinser's recipe, and my dad's favorite pie!


★★★★★ 1 vote




  • 1 1/4 c
  • 3/4 c
    sour cream
  • 3/4 c
  • 3 Tbsp
  • 3/4 tsp
  • 3/4 c
  • 1/2 tsp
  • 3
    egg yolks
  • 1/2 c
  • 1
    pie shell, baked

  • 3
    egg whites
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp
  • 1 tsp
    vanilla extract

How to Make Raisin Sour Cream Pie


  1. Thoroughly mix together the cornstarch and sugar. Combine raisins, sugar-starch mixture with sourcream, buttermilk, salt and spice in a saucepan and stir until well blended. Bring to a boil and cook until thick, 2-3 minutes. Remove from heat.
  2. Beat egg yolks and milk together and add to hot mixture, stirring briskly. (save egg whites for a meringue)
  3. Return to heat and cook until thickened, stirring the mixture while it cooks. (about 2 minutes)
  4. Prepare meringue. Beat 3 egg whites and 1/4 tsp. cream of tartar until foamy. Beat in 6 T. sugar, one tablespoon at a time, until stiff and glossy. Beat in 1 tsp. vanilla.
  5. Pour hot mixture into a baked 9" pie shell and cover with meringue. Bake in a slow oven (325-350 degrees, 15-20 minutes) until meringue is a golden brown. Remove from oven and cool before cutting.

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About Raisin Sour Cream Pie

Course/Dish: Pies

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