Raisin Sour Cream Pie

READY IN: 10mins
Recipe by Sydney Mike

As you might notice by the amount of raisins in this pie, I LIKE RAISINS, & when I have a piece of raisin pie, I expect to have an abundance of the little buggers! This recipe came from a friend of mine some 50 years ago, although I remolded it into a deep dish dessert.

Top Review by DbKnadler

This is the first time I have had this kind of pie. I was expecting it to be a custard pie but it turned out to be slightly thinner and very very sticky. Almost like the sticky consistancy of a pecan pie, or a caramel pie. I don't have a deep dish tin so I divided the filling equally between to regular 8" crusts and it came out perfect. I loved the amount of raisins but thought the rest of the filling was a bit too sweet for my tastes. If we were to make this again I definately would cut back on the sugar to maybe just one cup. Thank you for posting.

Ingredients Nutrition


  1. In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream.
  2. Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils.
  3. Boil & stir for 1 minute, then pour into baked pie shell.
  4. Put plastic wrap over top of filling & cool.

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