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Raisin Sour Cream Pie

  • Serves 16 (makes two pies).


  • 2 cups sour cream
  • 3 egg yolks
  • 3/4 cup brown sugar
  • 3 Tablespoons flour
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup raisins
  • 1/2 cup water
  • 2 (8-inch) pie shells
  • 3 egg whites
  • 6 Tablespoons sugar


Bake pie shells according to package directions until light golden but not brown, then cool. In a small covered saucepan, cook raisins with water until liquid is absorbed (about five minutes). Allow to cool. In a small bowl, combine brown sugar and flour, then add beaten egg yolks, sour cream, cinnamon, and vanilla. Cook in a double boiler until mixture begins to thicken. Mix in raisins, and divide evenly into the pre-baked piecrusts.

Using an electric mixer, add egg whites to a clean bowl, and beat until stiff, but not dry, gradually adding in sugar. Spread meringue on top of each pie filling, forming peaks with a spatula. Sprinkle lightly with sugar. Bake at 350 degrees until meringue is lightly golden (about 12 minutes).

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