Sour Cream Raisin Pie with Meringue Topping

Indulge in a true slice of classic comfort with this Sour Cream Raisin Pie with Meringue Topping—a timeless dessert that blends creamy tang, warm spices, and a touch of sweetness. Featuring a rich raisin-studded filling infused with cinnamon, nutmeg, and a velvety sour cream base, this pie offers a sophisticated twist on traditional flavors. Topped with an airy, golden-brown meringue, it’s as visually stunning as it is delicious. The pre-baked flaky crust cradles the custard-like filling, making every bite irresistibly satisfying. Perfect as a make-ahead dessert, this pie requires minimal prep time and is best served chilled, allowing the bold flavors to harmonize beautifully. Whether it’s a holiday gathering or a casual dinner, this pie is a show-stopping treat that everyone will savor.

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 piece pre-baked 9-inch pie crust
• 1 cup raisins
• 1 cup water
• 0.75 cup granulated sugar
• 2 tablespoons cornstarch
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 1 cup sour cream
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 3 large egg whites
• 0.25 cup granulated sugar (for meringue)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a small saucepan, add the raisins and water. Bring to a gentle boil over medium heat, then reduce the heat to a simmer. Cook for about 5 minutes until the raisins are plump.

Step 3

In a mixing bowl, whisk together the 0.75 cup granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Gradually stir in the sour cream until smooth.

Step 4

Lightly beat the egg yolks in a separate small bowl. Slowly add the sour cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

Step 5

Pour the sour cream mixture into the saucepan with the raisins. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Once thick, remove from heat and stir in the vanilla extract.

Step 6

Pour the raisin and sour cream filling into the prepared pie crust. Smooth the top with a spatula.

Step 7

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the 0.25 cup sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff peaks form.

Step 8

Spread the meringue evenly over the pie filling, making sure to seal the meringue to the edges of the crust to prevent shrinkage.

Step 9

Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is lightly browned.

Step 10

Remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 2 hours before serving to let the flavors meld.

Nutrition Facts

Serving size	(1250.8g)

Amount per serving	% Daily Value*
Calories	3229.8

Total Fat 126.4g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 668.5mg	0%
Sodium 1864.4mg	0%
Total Carbohydrate 510.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 336.1g
Protein 45.1g	0%

Vitamin D 54.9IU	0%
Calcium 534.5mg	0%
Iron 9.6mg	0%
Potassium 1544.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 5.4%

Carbs: 60.8%