Sour Cream-Raisin Pie

Serves: 8
Total Calories: 343


Baked Pie Crust
1 cup plus 2 tablespood sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 1/2 cups sour cream
3 eggs yolks
1 1/2 cups raisins
1 tablespoon lemon juice
Brown Sugar Meringue (below)
Brown Sugar Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons packed brown sugar
1/2 teaspoon vanilla extract


1. Prepare Baked Pie Crust.
2. Heat oven to 400°. Mix sugar, cornstarch, salt and nutmeg in 2-quart saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into pie crust.
4. Prepare Brown Sugar Meringue. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
5. Bake 8 to 10 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving time. Refrigerate any remaining pie after serving.
Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

1 SERVING: Calories 515 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 115mg Sodium 270mg Carbohydrates 77g (Dietary Fiber 1g) Protein 6g.

Nutritional Facts:

Serves: 8
Total Calories: 343
Calories from Fat: 78

This Sour Cream-Raisin Pie recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.

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