Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sour cream and raisin meringue pie. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sour cream and raisin meringue pie is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Sour cream and raisin meringue pie is something that I’ve loved my whole life. They are fine and they look wonderful.
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. Stir in egg yolks, raisins, and lemon juice.
To begin with this particular recipe, we have to prepare a few components. You can have sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook that.
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
- Take Filling
- Take 4 large eggs
- Make ready 2/3 cup Sugar
- Prepare 1/3 cup Cornstarch
- Make ready 2 1/2 cup Milk
- Make ready 1 tbsp Butter
- Get 1 1/2 tsp Vanilla extract
- Take 1/2 cup sour cream
- Take 1 cup raisins
- Prepare Meringue
- Make ready 4 each Egg whites
- Get 1 tsp vanilla extract
- Get 1/2 tsp cream of tartar
- Take 1/2 cup granulated sugar
Pin by June Lawrence on Pies Sour cream raisin pie, Meringue recipe, Raisin pie. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Immediately pour into baked pie shell.
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.
Cook over medium heat, stirring constantly, until mixture thickens and boils. 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. As classic as they come, a well-made sour cream-raisin pie is the perfect combination of slightly tart, slightly crunchy.
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