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Sour Cream-Raisin Pie

  • 8servings
  • 210minutes
  • 500calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Pillsbury® refrigerated pie crust, softened as directed on box

  2. 1 1/2 cups sugar

  3. 3 tablespoons cornstarch

  4. 2 cups sour cream

  5. 1 teaspoon ground cinnamon

  6. 2 dashes ground nutmeg

  7. 3 egg yolks

  8. 1 cup raisins

  9. 4 egg whites, at room temperature

  10. 1/4 teaspoon cream of tartar

  11. 1/4 cup sugar

  12. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.

  2. In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.

  3. In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.

  4. Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.

  5. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

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