Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sour cream and raisin meringue pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Sour cream and raisin meringue pie is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Sour cream and raisin meringue pie is something that I have loved my whole 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 particular 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
- Take 1 each prepared frozen pie crust according to package directions
- Get Filling
- Make ready 4 large eggs
- Get 2/3 cup Sugar
- Take 1/3 cup Cornstarch
- Get 2 1/2 cup Milk
- Prepare 1 tbsp Butter
- Make ready 1 1/2 tsp Vanilla extract
- Prepare 1/2 cup sour cream
- Prepare 1 cup raisins
- Prepare Meringue
- Make ready 4 each Egg whites
- Get 1 tsp vanilla extract
- Prepare 1/2 tsp cream of tartar
- Make ready 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. Spread meringue over warm pie, covering filling completely and making sure meringue touches shell all the way around.
Steps 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.
As classic as they come, a well-made sour cream-raisin pie is the perfect combination of slightly tart, slightly crunchy. Though many Southerners have a family recipe for this custard pie stashed away, a pinch of this and a handful of that can easily be lost in translation from one generation to the next. Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Dianas Desserts is dedicated to Home Bakers.
So that is going to wrap this up with this special food sour cream and raisin meringue pie recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
