Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sour cream and raisin meringue pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sour cream and raisin meringue pie is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Sour cream and raisin meringue pie is something which I have loved my whole life. They are nice and they look fantastic.
The custard is rich and creamy but not overly sweet and the delicate brown sugar meringue looks beautiful. My husbands favorite pie is Sour Cream and Raisin and he loved it. I had never had this kind of pie and thought it sounded nasty but I really did like it.
To get started with this recipe, we have to first prepare a few ingredients. You can have sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sour cream and raisin meringue pie:
- Take Pie crust
- Prepare 1 each prepared frozen pie crust according to package directions
- Make ready Filling
- Get 4 large eggs
- Prepare 2/3 cup Sugar
- Take 1/3 cup Cornstarch
- Get 2 1/2 cup Milk
- Get 1 tbsp Butter
- Get 1 1/2 tsp Vanilla extract
- Prepare 1/2 cup sour cream
- Get 1 cup raisins
- Make ready Meringue
- Make ready 4 each Egg whites
- Get 1 tsp vanilla extract
- Make ready 1/2 tsp cream of tartar
- Take 1/2 cup granulated sugar
Immediately pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of. Spoon meringue over filling; spread to edge of crust. A vintage recipe for sour cream and raisin pie with warm spices, pecans (or walnuts) and whipped cream topping.
Instructions to make Sour cream and raisin meringue pie:
- Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
- In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
- Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
- Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
- Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
- Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.
Husband has often talked about a cake his mom used to make called Boiled Raisin Cake. I asked her about it once while we were up for a visit and she told. Learn how to make Sour Cream-Raisin Pie. Beat eggs in a medium mixing bowl until thick and lemon colored. Add sour cream, raisins, and pecans; blend well.
So that’s going to wrap this up with this special food sour cream and raisin meringue pie recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
