Sour Cream Raisin Meringue Pie

READY IN: 45mins
Recipe by WhoKnew

From Betty Crocker's Cookbook, 1972, 'Betty' says..."A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue."

Top Review by Ms B.

The brown sugar meringue is a nice variation on the original. I added cinnamon and cloves with the nutmeg in the filling. This pie is for a regular pie plate, not a deep dish. The meringue will help fill a deeper dish, though.

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
  4. 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
  5. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
  6. Bake about 10 min or until lightly browned.
  7. Cool away from draft.

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