The Ultimate Grandma’s Sour Cream Raisin Pie (Creamy & Nostalgic!)
Imagine a dessert that tastes like a cherished memory, a forgotten classic that deserves a place of honor on our modern tables. That, my friends, is the soulful, nostalgic magic of Grandma’s Sour Cream Raisin Pie. It’s a beautiful harmony of flavors and textures: a rich, tangy custard, perfectly spiced with cinnamon and clove, studded with sweet, plump raisins, and all piled high with a cloud of billowy, toasted meringue. This is, without a doubt, the most unique and heartwarming pie you will bake.
I promise you, mastering this pie is a deeply rewarding experience. The process of making the stovetop custard and whipping the glossy meringue is a beautiful, classic technique. The final result is a true show-stopper, a pie that is as beautiful to look at as it is delicious to eat. It’s a slice of pure, unadulterated comfort.
Get ready to fall in love with a vintage classic and create a stunning, unforgettable pie that tastes like a hug from Grandma.
Why You’ll Fall in Love with This Classic Pie!
You are going to be so charmed by the unique and delicious flavor of this vintage recipe. It is a guaranteed conversation starter. Here’s why you have to make it:
- A Delicious Taste of Nostalgia: This is a classic, old-fashioned pie that brings back the best memories of grandma’s kitchen. It’s a treasured recipe that deserves to be celebrated.
- Perfectly Balanced Sweet & Tangy Flavor: The tangy sour cream custard is the perfect counterpoint to the sweet, plump raisins and the sugary meringue, creating a wonderfully complex and balanced flavor.
- Incredibly Creamy Custard Texture: The stovetop-cooked custard is rich, smooth, and sets up beautifully, creating a luscious filling that is simply irresistible.
- That Glorious Meringue Topping: Piled high and baked to a perfect golden brown, the sweet, marshmallowy meringue is a show-stopping crown for this incredible pie.
- A True Baking Accomplishment: Mastering a cooked custard and a perfect meringue is a wonderful baking skill, and this recipe is the perfect delicious project to try!
Recipe Snapshot
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Total Time | 55 minutes (plus chilling) |
| Servings | 8 servings |
| Calories | 381 kcal per serving |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Stovetop & Baking |
Your Shopping List for This Nostalgic Treat
This recipe uses classic pantry staples to create its unforgettable flavor. Here’s what you’ll need:
→ For the Creamy Raisin Filling
- 1 pie shell (9 inches), baked → A pre-baked shell is essential to prevent a soggy bottom.
- 1 cup raisins → They get plumped up and juicy.
- 2/3 cup sugar, 3 tbsp cornstarch, 1/8 tsp salt → For the sweet, thick custard base.
- 1/8 tsp ground cloves & 1/2 tsp ground cinnamon → The classic warm spices that make this pie so cozy.
- 1 cup sour cream & 1/2 cup 2% milk → The creamy, tangy heart of our custard.
- 3 large egg yolks → At room temperature, for richness and to set the custard.
- 1/2 cup chopped nuts → Optional, but walnuts or pecans add a lovely crunch.
→ For the Meringue Topping
- 3 large egg whites → At room temperature. This is non-negotiable for a lofty meringue.
- 1/4 teaspoon salt → Helps to stabilize the egg whites.
- 6 tablespoons sugar → For a sweet, stable, and glossy meringue.
Let’s Get Baking! Your Step-by-Step Guide
Ready to create a beautiful, old-fashioned pie from scratch? We’ll break it down into three parts: the filling, the meringue, and the final assembly.
Part 1: The Creamy Raisin Filling
- Plump the Raisins: In a small saucepan, place the raisins and cover them with water. Bring to a boil, then immediately remove from the heat and set aside to let them soften.
- Start the Custard: In a large saucepan, whisk together the sugar, cornstarch, salt, cloves, and cinnamon. Gradually stir in the sour cream and milk until the mixture is completely smooth.
- Cook the Custard: Cook and stir over medium-high heat until the mixture thickens and comes to a bubbly boil. Reduce the heat to low and continue to cook and stir for 2 more minutes. Remove the pan from the heat.
- Temper the Egg Yolks: This is a crucial step! Stir a small spoonful of the hot filling into the egg yolks to warm them up gently. Then, pour the warmed yolk mixture back into the saucepan, stirring constantly.
- Finish the Custard: Return the pan to the heat and bring to a gentle boil; cook and stir for 2 more minutes. Remove from the heat. Drain the plumped raisins, making sure to reserve 1/2 cup of the raisin water. Gently stir the reserved liquid into the filling, then add the raisins and nuts (if using). Pour this hot filling into your pre-baked pie crust.
Part 2: The Perfect Meringue
- Whip the Egg Whites: In a clean, dry bowl, use an electric mixer to beat the room-temperature egg whites and salt on medium speed until soft peaks form (when you lift the beaters, the peak slumps over).
- Add the Sugar Slowly: With the mixer on high, gradually beat in the 6 tablespoons of sugar, one tablespoon at a time. Continue beating until stiff, glossy peaks form (when you lift the beaters, the peak stands straight up).
Part 3: Assemble and Bake
- Top the Pie: Immediately spread the meringue over the hot pie filling, being careful to spread it all the way to the edges of the crust. Sealing the meringue to the crust helps prevent it from shrinking. Create beautiful swirls and peaks with the back of a spoon.
- Bake to Golden Perfection: Bake at 350°F (175°C) for 15 minutes, or until the meringue is a beautiful golden brown.
- Cool and Chill: Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 1-2 hours before serving. This allows the filling to set completely.
Grandma’s Sour Cream Raisin Pie
Ingredients
Equipment
Method
- In a small saucepan, place raisins and cover with water; bring to a boil. Remove from heat and set aside to plump.
- In a large saucepan, combine sugar, cornstarch, salt, cloves, and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.
- Stir a small amount of the hot filling into the egg yolks to temper them. Return the yolk mixture to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat.
- Drain the raisins, reserving 1/2 cup of the liquid. Gently stir the reserved liquid into the filling. Add the raisins and nuts (if desired). Pour the hot filling into the baked pie crust.
- In a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high speed until stiff, glossy peaks form.
- Immediately spread the meringue over the hot filling, sealing the edges to the crust.
- Bake at 350°F for 15 minutes or until the meringue is golden brown.
- Cool on a wire rack for 1 hour, then refrigerate for 1-2 hours before serving to allow the filling to set completely. Refrigerate any leftovers.
Notes
WiseRecipes’ Top Tips for Pie Perfection
These classic techniques are the secret to a flawless custard and meringue pie.
- Room Temperature Eggs are a Must. This is crucial for both parts of the recipe. Room temperature egg yolks will incorporate more smoothly into the hot custard without scrambling. Room temperature egg whites will whip up to a much greater volume, giving you a loftier meringue.
- Temper Your Yolks Carefully. Don’t just dump the hot liquid into your yolks. By adding a small amount of the hot custard to the yolks first, you gently raise their temperature so they don’t curdle when returned to the hot pan. This is the secret to a silky-smooth custard.
- Spread Meringue on a HOT Filling. This is a classic tip to prevent “weeping” (when a layer of liquid forms between the filling and the meringue). The heat from the filling helps to cook the bottom of the meringue, creating a better seal.
- Seal the Meringue to the Crust. When you’re spreading the meringue, make sure it touches the inside edge of the pie crust all the way around. This anchors the meringue and helps prevent it from shrinking away from the crust as it cools.
- Don’t Undissolve the Sugar. When making the meringue, add the sugar slowly and beat on high until you can no longer feel any sugar granules when you rub a little of the meringue between your fingers. Undissolved sugar can lead to a weeping meringue.
Keep It Fresh! Storing Your Pie
Due to the custard and meringue, this pie must be stored in the refrigerator.
- Refrigerator: Loosely cover the pie (a toothpick or two can help keep the plastic wrap from touching the meringue) and store it in the refrigerator. It is best enjoyed within 2 days, as the meringue will start to soften and weep over time.
FAQs: Your Sour Cream Raisin Pie Questions, Answered!
Can I make this pie with a different topping?
Absolutely. If you’re not a fan of meringue, this pie is also delicious topped with a simple, lightly sweetened whipped cream. Just be sure to let the pie cool completely before topping it with the whipped cream.
Why did my meringue “weep” or get watery at the bottom?
This is a common meringue issue! It’s often caused by a few things: not spreading the meringue over a hot filling, undissolved sugar in the egg whites, or high humidity on the day you’re baking. Following the tips above will give you the best chance for a perfect, tear-free meringue.
Can I make this pie in advance?
This pie is at its absolute best on the day it is made, when the meringue is crisp on the outside and soft on the inside. You can make it in the morning for an evening event, but it’s not an ideal pie to make a full day or two in advance, as the meringue quality will decline.
Do I have to use a pre-baked pie shell?
Yes, for any single-crust custard pie like this one, using a fully “blind-baked” pie shell is essential. If you pour a wet custard filling into a raw pie shell, the bottom will never get crisp and will be soggy.
Final Thoughts: A Slice of Cherished Memories
There is something so special about reviving a classic recipe, a taste from a bygone era that is every bit as delicious today. This Grandma’s Sour Cream Raisin Pie is a true treasure—a unique, comforting, and beautiful dessert that tells a story with every bite. I hope it brings a little bit of that old-fashioned warmth and joy to your kitchen. Happy baking!
