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Cream: Raisin Cream Pie




Source of Recipe


Land 'O Lakes


Recipe Introduction


A traditional cream pie recipe that's made with sour cream and rich with raisins


List of Ingredients




---Pie Filling---

1 cup raisins
1 cup boiling water
1 cup sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
3 egg yolks (SAVE Whites for the Meringue)
1/2 cup sour cream
1/4 cup Land O Lakes® Butter

---Crust---

1 (9-inch) single deep-dish baked pie shell

---Meringue---

1/2 cup hot water
1 tablespoon cornstarch
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla

Recipe



Place raisins in small bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.

Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until bubbly and thickened (7 to 9 minutes). Remove from heat.

Place egg yolks in small bowl. Mix well. Gradually stir 1 cup milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, until mixture is thickened and coats back of metal spoon (3 to 5 minutes). Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. (DO NOT OVER MIX.)

Combine hot water and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and is clear and thickened (3 to 4 minutes). Cover; place in refrigerator to cool slightly (8 to 10 minutes).

Heat oven to 350°F. Meanwhile, combine egg whites, cream of tartar and 1/8 teaspoon salt in large bowl. Beat at high speed until foamy. Continue beating, gradually adding 6 tablespoons sugar until glossy and soft peaks form. Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.

Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake for 10 to 12 minutes or until meringue is golden brown. Cool on wire rack before serving. Cover; store refrigerated.

SERVES 8