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Sour Cream-Raisin Pie

Sour Cream-Raisin Pie
  • Prep 25 min
  • Total 3 hr 30 min
  • Ingredients 12
  • Servings 8
Try this winning entry of a tasty sour cream-raisin pie with a hint of cinnamon and nutmeg from the 2010 State Fair Pie Contest.
Updated May 5, 2021

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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
    In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
  • 3
    In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
  • 4
    Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
  • 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.

  • Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty.

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
210mg
9%
Potassium
270mg
8%
Total Carbohydrate
75g
25%
Dietary Fiber
1g
4%
Sugars
56g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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