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Sour Cream Raisin Pie with Merangue
Ingredients:
1 unbaked pie shell, into which put 1 c. raisins (not golden)
MIX:
1 c. sugar
Yolks of 3 eggs, room temperature
Pinch of salt
1 c. very thick sour cream
1 tsp. nutmeg
1 unbaked pie shell, into which put 1 c. raisins (not golden)
MIX:
1 c. sugar
Yolks of 3 eggs, room temperature
Pinch of salt
1 c. very thick sour cream
1 tsp. nutmeg
Directions:
Mix in this order: sugar, nutmeg, then add egg yolks. Beat until well blended. Add sour cream and salt. Stir. Bake at 350 for 30 minutes or until set.
Make a merangue of the egg whites, which have been kept at room temperature, using 2 Tbs. sugar for each egg white. Spread over hot pie, return to oven and brown merangue.
Mix in this order: sugar, nutmeg, then add egg yolks. Beat until well blended. Add sour cream and salt. Stir. Bake at 350 for 30 minutes or until set.
Make a merangue of the egg whites, which have been kept at room temperature, using 2 Tbs. sugar for each egg white. Spread over hot pie, return to oven and brown merangue.
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