For an extra layer of flavor, consider soaking the raisins in rum or brandy for at least 30 minutes before adding them to the filling. If you prefer a smoother filling, you can use golden raisins instead of regular raisins. To prevent the crust from getting soggy, brush the bottom of the baked pie crust with a thin layer of melted white chocolate or egg white before adding the filling. For a more pronounced lemon flavor, add a teaspoon of lemon zest to the filling along with the lemon juice.
Sour Cream Raisin Pie I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS33
Indulge in the tangy sweetness of this classic Sour Cream Raisin Pie, a delightful confection featuring a creamy, rich filling studded with plump raisins and a hint of lemon, all nestled in a flaky, golden crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol72 mg
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Fiber1 g
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Protein5 g
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Saturated Fat10 g
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Sodium225 mg
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Sugar30 g
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Fat19 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. (2 minutes)
02 Step
Recipe View 3 mins In a separate bowl, lightly beat the eggs. Gradually add the eggs, 1 ½ cups of the sour cream, raisins, and lemon juice to the saucepan with the sugar mixture. (3 minutes)
03 Step
Recipe View 10 mins Cook over low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon. This should take approximately 8-10 minutes. Be patient and stir continuously to prevent scorching.
04 Step
Recipe View 1 mins Once thickened, pour the custard filling into the pre-baked pie crust, spreading it evenly. (1 minute)
05 Step
Recipe View 2 hrs Allow the pie to cool completely at room temperature. This may take about 1-2 hours.
06 Step
Recipe View 2 mins Once the filling has cooled, gently spread the remaining ½ cup of sour cream evenly over the top of the filling. (2 minutes)
07 Step
Recipe View 4 hrs Refrigerate the pie for at least 3-4 hours, or preferably overnight, to allow the filling to set completely and the flavors to meld together.
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Please Rate
Catherine Heaney
Jun 14, 2025Jessica P: 'I made this for Thanksgiving, and everyone raved about it! It's a definite keeper.'
Marlin Maggio
Apr 19, 2025Sarah M: 'This pie is absolutely delicious! The sour cream gives it such a unique tang, and the raisins are perfectly plump.'
Irwin Walker
Mar 10, 2025John B: 'I was hesitant to try this pie, but I'm so glad I did. It's become a family favorite!'
Rogers Jacobi
Jan 20, 2025Emily L: 'The instructions were easy to follow, and the pie turned out perfectly. I especially loved the tip about soaking the raisins in rum!'
Carroll Kiehn
Jan 8, 2025David K: 'My only suggestion would be to use a slightly sweeter raisin to balance the sour cream.'