VegetarianNorth Dakota Diner cuisine Desserts

Cafe Sour Cream Raisin Pie

Name: Cafe Sour Cream Raisin Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: North Dakota Diner
Ingredients: 1 unit Pie crust; 1 cup Raisins; 1 cup Sour cream; 3 unit Egg yolks; 1 cup Sugar; 3 tbsp All-purpose flour; 0.5 tsp Ground cinnamon; 3 unit Egg whites; 0.25 tsp Cream of tartar

A creamy custard pie thickened with sour cream and studded with plumped raisins, topped with billowy meringue. It's a classic pie-case fixture at small-town North Dakota cafes.

🇺🇸United States· North Dakota

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 8
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•9-inch pie pan
•Medium saucepan
•Hand mixer

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 17
carbs: 52
protein: 6
calories: 380

Instructions

1
Cover the raisins with hot water and let them plump for 10 minutes. Drain well.
2
Whisk the egg yolks, 0.75 cup sugar, flour, and cinnamon together in a saucepan.
3
Whisk in the sour cream until the mixture is smooth.
4
Cook over medium-low heat and stir constantly. Cook until thickened into a custard, about 8-10 minutes.
5
Stir in the plumped raisins. Pour the filling into the blind-baked (pre-baked) pie crust.
6
Beat the egg whites with cream of tartar until foamy. Slowly beat in the remaining sugar until stiff, glossy peaks form.
7
Spread the meringue over the hot filling. Spread it all the way to seal the crust edges.
8
Bake at 350°F for 12-15 minutes until the meringue is golden brown.
9
Cool the pie to room temperature. Chill for at least 2 hours before slicing.

Chef's tips

Cook the custard slowly over medium-low heat and stir constantly so the sour cream stays smooth and does not separate.

Storage

Refrigerate covered up to 4 days.

Reheating

Best served chilled; not reheated.

Common mistakes to avoid

•Cooking the custard over high heat, which causes it to curdle.
•Spreading meringue over a cooled filling, which makes liquid leak out instead of sealing properly.