Sour Cream Raisin Pie Sour Cream Raisin Pie

Author: Canadian Living

On Yvette Lessard's recipe card, this is entitled "French Cream Pie," but everyone who attends the supper knows it as Sour Cream Raisin.

  • Portion size 8 servings
  • Credits : ©




Filling: Cover and set aside egg whites in refrigerator.

In saucepan over medium-high heat, stir together raisins, sour cream, egg yolks, all but 2 tbsp (25 mL) of the sugar, the cinnamon and salt ; bring to boil. Reduce heat to medium and cook, stirring, for about 5 minutes or until thickened to consistency of pudding. Remove from heat; stir in baking soda until dissolved.

Transfer to bowl; cover with plastic wrap and refrigerate for about 1 hour or until chilled.

Let egg whites come to room temperature; in bowl, beat until soft peaks form. Beat in reserved sugar until stiff peaks form.

Spoon raisin filling into pie shell, smoothing top. Spread meringue over top. Using spatula or back of spoon, swirl meringue into attractive peaks.

Bake in centre of 400°F (200°C) oven for about 10 minutes or until top is light brown. Let cool on rack.

Nutritional facts <b>Per serving:</b> about

  • Sodium 224 mg
  • Protein 5 g
  • Calories 321.0
  • Total fat 14 g
  • Cholesterol 78 mg
  • Saturated fat 7 g
  • Total carbohydrate 45 g


  • Iron 9.0
  • Folate 5.0
  • Calcium 5.0
  • Vitamin A 6.0
  • Vitamin C 2.0
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Sour Cream Raisin Pie