Table of Contents
  1. Watch how to make this raisin pie:
  2. Have I convinced you to make this recipe?
  3. Raisin Pie Recipe

Mother’s Day is fast approaching, and I’m sharing my mom’s absolute favorite pie. This may not be one we all crave, but I love making my mom happy, and this pie does the trick. Moms have sacrificed and given so much to us. How fun to be able to make them a small something (like their favorite dessert!) to make Mother’s Day a little more special. This raisin cream pie has even won me over. Creamy, smooth, and flavored with rum, it is absolutely delicious!

Watch how to make this raisin pie:

YouTube video

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Meringue tops a pie.

Raisin Pie

5 from 1 vote
This classic dish holds warm and comforting flavors. Rum, meringue, and sour cream complement raisins, all wrapped in a flakey crust that provokes feelings of nostalgia.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8


For the pie

  • 1 ½ cups sugar
  • 16 oz sour cream
  • 3 tbsp all-purpose flour
  • ¾ cup raisins
  • ¼ cup golden raisins
  • ¼ cup dark rum
  • 3 egg yolks
  • 1 recipe pre-baked pie shell cooled

For the meringue topping

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup sugar


For the pie

  • In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, and rum. Place over medium heat and mix continually for 6-10 minutes until thickened.
  • Off heat, add three beaten egg yolks slowly to hot mixture, stirring briskly so they do not cook. Place back on the heat and cook for another 3-5 minutes until the consistency of a thick pudding.
  • Once at the desired consistency, let cool for 10-20 minutes. Then pour into a baked and cooled pie shell (see my best pie crust recipe). Let cool in the refrigerator before adding the meringue topping.

For the meringue topping

  • Using a stand or handheld electric mixer, mix egg whites until they are broken up and foamy. Add cream of tartar and continue mixing until soft peaks form.
  • With the mixer running, slowly add sugar, one tablespoon at a time, and mix until firm peaks form (peaks that stand on their own).
  • Spoon meringue over chilled pie, creating peaks and valleys (all for a beautiful presentation!) and place in a preheated 350°F to 400°F oven (depending on how close you watch it) for 5-15 minutes.
  • Serve immediately or keep in the refrigerator until you are ready to serve.


Serving: 1servingCalories: 552kcal
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I love that your mother made her TGB debut! And of course, she looked lovely as ever. Fun video.

  2. Kaleb!!! I have been searching for a recipe for this pie for over a week!! I want to make one for my mom this weekend. 😉 I should have known to call you and see if you had a recipe. I love this and I sooooo appreciate the video. I have found recipes but nothing with good detailed instructions. I am so excited to make this now!! Thank you, thank you!!!

  3. What a difference between your raisin pie production, obviously a very early video, and your current work! You are so much more animated and full of life and your comfort behind the camera is plain to see!

  4. 5 stars
    Thank you!!! This is also my favorite 🥧! Brings back lots of wobderful memories & tasted just like my Grandma Mabel made for me! When we got good grades 3 of us (Lil sis & cousin) best got to pick the dessert for Sunday coffee time…I always got to pick, but she would always make them chocolate wacky cake also!😉

  5. Looking forward to trying this recipe. I believe there is a good raisin pie recipe out there and I think this is going to be the keeper.