Sour Cream Raisin Meringue Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| 1 tablespoon plus 1 1/2 teaspoons cornstarch | ||
| 1 cup plus | ||
| Sugar | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 3/4 Teaspoon | |
| Dairy sour cream | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Raisins | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Brown Sugar Meringue | ||
Directions
Bake pie shell.
Reduce oven temperature to 400°.
Mix cornstarch, sugar, salt and nutmeg in 2-quart saucepan.
Stir in sour cream.
Stir in egg yolks, raisins and lemon juice.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into pie shell.
Spoon Brown Sugar Meringue onto hot pie filling; spread over filling, sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, about 10 minutes.
Cool away from draft.
Reduce oven temperature to 400°.
Mix cornstarch, sugar, salt and nutmeg in 2-quart saucepan.
Stir in sour cream.
Stir in egg yolks, raisins and lemon juice.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into pie shell.
Spoon Brown Sugar Meringue onto hot pie filling; spread over filling, sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, about 10 minutes.
Cool away from draft.
Chef
