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Sour Cream Raisin Meringue Pie

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“From Betty Crocker's Cookbook, 1972, 'Betty' says..."A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue."”
READY IN:
45mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400°F.
  2. Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
  3. BROWN-SUGAR MERINGUE RECIPE.
  4. 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
  5. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
  6. Bake about 10 min or until lightly browned.
  7. Cool away from draft.

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