Raisin Sour Cream Pie

"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."
photo by Marmies photo by Marmies
photo by Marmies
photo by 2Bleu photo by 2Bleu
Ready In:




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

Questions & Replies

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  1. 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.
  2. Marmies
    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.
  3. invictus
    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.
  4. 2Bleu
    We had about 2 cups leftover filling, which we put into custard dishes. It could easily make two pies. We accidentally poured filling into an 'unbaked' pie shell, and then thought, we'll just bake it. So into the oven at 350F for 30 minutes it went. The flavor was superb baked or as a custard! The baked version is lighter and fluffier in texture but both ways is delicious. This is very simple to make and very different. We love raisins and never made a sour cream pie. While it is a bit sweet and a bit many raisins, it's a very nice dessert. Made again, we would cut down on the sugar and raisins to 1 1/2 cups of each.
  5. Charlotte J
    Mike, this is very good. The store bought pie shell did not hold all the filling. I guess I had about 1/2 cup left in the pan and I mound it up high. I used a good quality nutmeg so it has a nice nutmeg taste to it. Must be something about midnight and your pie. lol As I just finished mine at 12AM like Chef at Heart did when she made hers. I use to think raisin cream pies were hard to make but they are not. This is the 4th one I've ever made. I don't know why I don't make more as this is one of the first pies to disappear at our church potlucks. The plastic wrap work well to keep a film from developing as it cools and it comes off nicely. Thank you for posting. Made for 1-2-3 Hit Wonders game 2007



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