Hey everyone, I 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. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sour cream and raisin meringue pie is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Sour cream and raisin meringue pie is something that I have loved my entire life.
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 must first prepare a few components. You can cook sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sour cream and raisin meringue pie:
- Get Pie crust
- Get 1 each prepared frozen pie crust according to package directions
- Take Filling
- Make ready 4 large eggs
- Get 2/3 cup Sugar
- Prepare 1/3 cup Cornstarch
- Take 2 1/2 cup Milk
- Get 1 tbsp Butter
- Get 1 1/2 tsp Vanilla extract
- Get 1/2 cup sour cream
- Prepare 1 cup raisins
- Make ready Meringue
- Take 4 each Egg whites
- Take 1 tsp vanilla extract
- Get 1/2 tsp cream of tartar
- Get 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. Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty. Spoon meringue over filling; spread to edge of crust.
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.
Fluffy meringue and creamy pudding make this sour cream raisin pie difficult to resist. A vintage recipe for sour cream and raisin pie with warm spices, pecans (or walnuts) and whipped cream topping. 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. Put the filling in a baked pie shell and top with meringue.
So that’s going to wrap this up for this special food sour cream and raisin meringue pie recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
