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A classic dessert, sour cream raisin pie features a creamy filling loaded with plump raisins and a flaky crust. Learn how to make this delicious treat with my easy-to-follow recipe.
Why I Love This Sour Cream Raisin Pie Recipe
There’s something super unique about my mom, and that’s the fact that she loves a good sour cream raisin pie. For this fact alone, that’s reason enough to love this pie. But she has definite good points as to why this is such a delicious pie that’s totally worth making, especially around the holidays.
While raisins can be polarizing, the process of making a raisin pie is not. The custard mixture is mixed together, heated until thick, then poured into an awaiting pre-baked pie shell. A simple meringue topping is whipped together, dolloped on top of the custard filling, and browned slightly in the oven. After it sets fully, you’re left with a simple, raisin-dotted slice of pie that truly rivals any of the best pies out there. Creamy, smooth, and flavored with rum, it’s an easy custard pie that’s absolutely delicious, and I think you’ll love it as much as my mom!
Sour Cream Raisin Pie Ingredients
This pie is made from simple ingredients that are readily available in most pantries:
- Sour cream has just the right amount of tanginess that’s needed to balance out the sweetness of the pie.
- Rum has a warm flavor that complements the flavors of the raisins. Plus, the rum helps to add a bit of additional liquid to the raisins, which makes them tender and more enjoyable to eat.
- Raisins have a natural sweetness that contrasts perfectly with the tang from the sour cream. Their chewy exterior is a welcome contrast to the creamy texture of the rest of the filling.
- Eggs are used to their fullest when it comes to raisin pie. The yolks form the custard base, while the egg whites are whipped to make a meringue topping.
- Sugar adds sweetness to offset the tart flavor of the sour cream.
- All-purpose flour thickens the custard filling, stabilizing the pie and making it easier to cut and hold together.
- Cream of tartar works to stabilize the egg whites as they are being whipped for the meringue topping.
- Salt is needed in any baked good, adding flavor while perfectly offsetting some of the sweetness.
- A pre-baked pie crust is essential for this recipe as it holds the delicious filling. You can buy a pie shell from the store, but I’d suggest you make your own pie crust right at home.
How to Make Sour Cream Raisin Pie
The instructions for how to make this sour cream raisin pie have five main steps:
- Prepare the filling
- Add the eggs
- Assemble the pie
- Create the meringue
- Bake the pie
Step 1: Prepare the filling. In a heavy-bottomed large saucepan, add the sugar, sour cream, flour, raisins, and rum. Stir together and place over medium heat.
Step 2: Add the eggs. Crack the eggs, separating the egg whites from the egg yolks. Reserve the egg whites and beat the yolks together. Once the filling on the stove has thickened, take it off the heat and slowly whisk in the yolks. Place back on the heat and cook for another 3 to 5 minutes until the mixture has thickened. Remove from the heat and let cool.
Step 3: Assemble the pie. Once the filling has cooled slightly, add it to the pre-baked pie crust. Place in the refrigerator with a piece of plastic wrap on the surface to chill completely before adding the meringue.
Step 4: Create the meringue. Add the egg whites to a large bowl. Using an electric mixer (stand or hand), mix the whites until they become foamy. Once complete, add the cream of tartar. Mix until the meringue reaches soft peaks. Slowly mix in the sugar, then beat until the meringue reaches stiff peaks.
Step 5: Bake the pie. Spread the meringue over the top of the pie in the desired design. Place the pie in a preheated 350°F oven for 5 to 15 minutes or until the meringue becomes slightly browned. Carefully watch the pie to ensure the top doesn’t darken too much. Let cool and refrigerate for 3 to 4 hours before serving.
Serving and Storage Suggestions
To serve: Make sure that the pie chills for 3 to 4 hours before it is served. This will ensure that the custard filling sets up and is thick enough to slice.
To store: Any leftover slices of pie should be kept in the fridge and will last for 3 to 5 days. Just note that since the pie is a custard pie, the crust will become softer as the custard filling sits. The meringue topping can also tend to “weep” as it sits in the refrigerator, so you may notice some liquid between the meringue and custard filling, but this is completely normal.
Pro Tip for Success
- It’s important that the meringue does not contain any of the egg yolks. Crack the eggs separately and ensure there is no yolk in the egg whites; otherwise, the meringue may not form properly.
- Soft peaks occur when the beaters are pulled out of the mixture and create little trails that initially stand up like a peak but will fall over unsupported.
- Slowly adding the sugar to the egg whites is vital to maintaining the texture of the meringue. If added too quickly, the sugar can deflate the egg whites, and you will have to start over.
- Watch the pie closely when browning the top. It can easily over-bake and become too dark.
Frequently Asked Questions
You can use whatever you prefer! Personally, I like a mixture of golden raisins and traditional raisins.
It’s best to store any leftover pie covered in the refrigerator and consume it within 3 to 5 days.
Other Nostalgic Pie Recipes to Make
Watch How to Make This Raisin Pie
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sour Cream Raisin Pie
Ingredients
For the pie
- 1 ½ cups granulated 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 tsp kosher salt
- 1 recipe pre-baked pie crust cooled
For the meringue topping
- 3 egg whites
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
Instructions
For the pie
- In a heavy-bottomed pan, mix together sugar, sour cream, flour, raisins, rum, and salt. Place over medium heat and mix continually for 6-10 minutes until thickened.1 ½ cups granulated sugar, 16 oz sour cream, 3 tbsp all-purpose flour, ¾ cup raisins, ¼ cup dark rum, 1 tsp kosher salt, ¼ cup golden raisins
- 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.3 egg yolks
- 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.1 recipe pre-baked pie crust
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).3 egg whites, ¼ tsp cream of tartar, ¾ cup granulated sugar
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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.
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!😉
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!
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!!!
I love that your mother made her TGB debut! And of course, she looked lovely as ever. Fun video.