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Sour Cream-Raisin Pie
Ingredients:
9" baked pie shell
1 Tbs. plus 1 1/2 tsp. cornstarch
1/4 tsp. salt
3/4 tsp. nutmeg
1 1/2 c. sour cream
3 egg yolks
1 1/2 c. raisins
1 Tbs. lemon juice
Meringue
9" baked pie shell
1 Tbs. plus 1 1/2 tsp. cornstarch
1/4 tsp. salt
3/4 tsp. nutmeg
1 1/2 c. sour cream
3 egg yolks
1 1/2 c. raisins
1 Tbs. lemon juice
Meringue
Directions:
Heat oven to 400. Mix cornstarch, sugar, salt and nutmeg in 2 qt. saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. pour into pie shell. Spoon meringue onto hot pie filling; spread over filling, sealing meringue to edge of pie crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft.
Makes 6-8 Servings
Heat oven to 400. Mix cornstarch, sugar, salt and nutmeg in 2 qt. saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. pour into pie shell. Spoon meringue onto hot pie filling; spread over filling, sealing meringue to edge of pie crust to prevent shrinking or weeping. Bake until delicate brown, about 10 minutes. Cool away from draft.
Makes 6-8 Servings
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