Sour Cream-Raisin Pie

(2)
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Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1 1/2
cups sugar
3
tablespoons cornstarch
2
cups sour cream
1
teaspoon ground cinnamon
2
dashes ground nutmeg
3
egg yolks
1
cup raisins

Meringue

4
egg whites, at room temperature
1/4
teaspoon cream of tartar
1/4
cup sugar
1
teaspoon vanilla

Directions

  1. 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
  2. 2 In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
  3. 3 In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
  4. 4 Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
  5. 5 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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