Raisin Sour Cream Pie

Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  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.

Reviews

(7)
Most Helpful

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.

DbKnadler January 18, 2010

I had real cream that went sour the day after buying it, and my Hubby had to convince me there was a sour cream pie out there! He spoke of a sour cream pie his 90 year old Fathers Mother used to make and how many times his Father would talk about how good it was...ect. When I found your recipe, I thought to take Grandpa down memory lane by his tastebuds. I used the 'off' cream instead of sour cream and the family thought is was really nice my hubby nearly devoured 2 pies! ( but Grandpa of course said his Mothers was somewhat better of course LOL) I did taste it and it reminded me of butter tarts, not sure if it was supposed to but will make this again but perhaps I will use a deeper pie plate and I will make a meringue with the egg whites next time. Thank you for posting this it brought lots of memories back for the family.

Marmie's August 11, 2008

You do love raisins! The next time I make this I will probably cut the amount just as a matter of preference. I had the same trouble with the left over filling so I baked in some remekins along side the pie and those were wonderful as well.

invictus March 26, 2008

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