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    You are in: Home / Recipes / Raisin Cream Pie Recipe
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    Raisin Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    opal Fitzgerald's Note:

    When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell

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    Units: US | Metric



    1. 1
      Add raisins to water in saucepan and simmer 5 minutes.
    2. 2
      Beat egg yolks, sugar, vinegar and flour until light and creamy.
    3. 3
      Slowly add to raisins.
    4. 4
      Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
    5. 5
      Remove from heat, stir in butter and cool until lukewarm.
    6. 6
      Pour raisin mixture into pie shell and top with meringue.
    7. 7
      Perfect Meringue.
    8. 8
      Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
    9. 9
      Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
    10. 10
      Do not beat until eggs stiffen.
    11. 11
      Add sugar, a little at a time, beating well after each addition.
    12. 12
      Do not under beat. Beat until sugar dissolves to help prevent beading.
    13. 13
      To test, rub some of meringue between your fingers to see if it is still grainy.
    14. 14
      (The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
    15. 15
      Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
    16. 16
      This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
    17. 17
      Lift up meringue over pie in points with back of teaspoon.
    18. 18
      Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
    19. 19
      Too long baking may cause weeping.
    20. 20
      Cool gradually away from drafts.

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    Ratings & Reviews:

    • on November 19, 2013

      Actually this is a recipe for a Raisin Meringue Pie, rather than cream.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raisin Cream Pie

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 282.0
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 2.4 g
    Cholesterol 77.3 mg
    Sodium 150.4 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 1.0 g
    Sugars 50.6 g
    Protein 4.7 g

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