Powder River Sour Cream Raisin Pie
A creamy, spiced custard pie studded with plump raisins in a flaky crust, topped with billowy meringue. It's a well-loved potluck and church-supper dessert across ranch communities in north-central Wyoming.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •9-inch pie dish
- •Saucepan
- •Hand mixer
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16
- carbs
- 54
- protein
- 6
- calories
- 380
Instructions
- 1
Gently simmer the raisins in water for 10 minutes until plump. Drain the water.
- 2
Whisk the sugar and cornstarch together in a saucepan. Whisk in the sour cream and egg yolks.
- 3
Cook over medium heat on the stovetop for about 8 minutes. Stir constantly until thick.
- 4
Stir in the cinnamon, cloves, and plumped raisins.
- 5
Pour the filling into the pre-baked pie crust.
- 6
Beat the egg whites until soft peaks form. Slowly add sugar and beat until stiff, glossy peaks stand up.
- 7
Spread the meringue over the hot filling. Make sure to seal it against the crust edges.
- 8
Bake at 350°F for 12-15 minutes until the meringue turns golden.
- 9
Let the pie cool completely. Chill it in the refrigerator before slicing.
Chef's tips
Slowly whisk a little hot filling into the eggs so they do not scramble. Spread the meringue to the crust edges so it will not shrink.
Storage
Refrigerate up to 3 days, loosely covered.
Reheating
Serve chilled or at room temperature; this pie is not reheated.
Common mistakes to avoid
- •Adding hot filling to the eggs too quickly, which scrambles them
- •Not baking the meringue long enough, which makes it watery and weepy
Serving suggestions
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