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Sour Cream Raisin Pie Recipe
|9 inch baked pie shell||1|
|Cornstarch||4 1⁄2 Teaspoon|
|Sugar||17 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Brown sugar meringue||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 4279 Calories from Fat 1358
% Daily Value*
Total Fat 153 g235.6%
Saturated Fat 76.7 g383.5%
Trans Fat 0 g
Cholesterol 734.7 mg
Sodium 1845.2 mg76.9%
Total Carbohydrates 719 g239.6%
Dietary Fiber 16.1 g64.6%
Sugars 548.2 g
Protein 41 g81.3%
Vitamin A 52.9% Vitamin C 27.2%
Calcium 133.6% Iron 39.7%
*Based on a 2000 Calorie diet
Heat oven to 400°.
Mix cornstarch, sugar, salt and nutmeg in medium saucepan.
Blend 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.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Swirl or pull up points for a decorative top.
Bake until delicate brown, about 10 minutes.
Cool away from draft.