This old fashioned homemade Sour Cream Raisin Pie is even better than Grandma’s! This custard pie is sweet and loaded with plenty of raisins. Bake one today for Thanksgiving, Christmas, and more!
Cinnamon Raisin Sour Cream Pie
Sour cream raisin pie probably sounds like alien food to most kids, and honestly, maybe even most adults these days! But if you’re anything like me and you grew up with a grandmother who loved to bake, you’ll likely be all too familiar with this classic pie recipe.
Serve this old fashioned pie alongside your pecan and pumpkin pies this holiday season. Some people may be hesitant to try it at first, but soon enough, you’ll see it devoured even quicker than the rest.
And no, you really can’t taste the sour cream. It just helps the other flavors of the custard better develop and it creates a wonderfully creamy consistency!
Why You’ll Love this Classic Pie Recipe:
- Classic: Old fashioned recipes are a weakness of mine. I just love them so much, and they’ve stood the trials of time!
- Holiday: This raisin custard pie is usually served around the holiday season at both Christmas and Thanksgiving. It’s a tried and true holiday classic.
- Custard: Perfectly baked custard is sure to bring a smile to anyone’s face this holiday season. Even the biggest Grinch will love this smooth, creamy custard pie!
How to make Sour Cream Raisin Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a pie dish.
- Boil the raisins.
- Whisk together the sugar, sour cream, cornstarch, butter, lemon juice, salt and cinnamon over medium heat.
- Remove from heat, then whisk in the egg yolks.
- Press the crust into the pie pan and bake it.
- Mix the drained raisins into the custard mixture.
- Pour the custard into the crust.
- Place the second crust over the custard filling.
- Bake, then cool completely.
- Chill in the refrigerator.
- Slice, serve, and enjoy!
Use this Homemade Pie Crust Recipe for the best results EVER!
Yes! In an airtight container, this pie will stay fresh in the fridge for up to 3 days. It’s great for making the day before a big event.
This custard is best stored in an airtight food storage container or wrapped tightly in plastic wrap. Make sure to keep it in the fridge, as it will go bad if kept at room temp.
I don’t recommend freezing this pie, as custard doesn’t hold up well in the freezer. It’s best enjoyed within the first 3 days of baking.
Sour Cream Raisin Pie Ingredients & Notes
- Pie Crust: While store bought pie crust is quick and easy, feel free to use your favorite pie crust recipe instead.
- Raisins: Boiling the raisins ahead of time plumps them up. If you do not want to boil them, soak them in hot water for 1 hour before adding them to the recipe.
- Lemon Juice: An equal part of white vinegar can be used in place of the lemon juice.
- Spices: For a more spiced filling, add an additional ½ teaspoon of cinnamon and ½ teaspoon of allspice. This will give it more of a warm, cozy holiday spiced flavor!
Whether you personalize it a bit or bake it exactly as instructed, you’re going to love this classic holiday staple!
Custard raisin pie is an all-time holiday favorite pie, and once you indulge in a slice, it won’t be hard to see why!
Recipe Tips and Notes
- Use full fat, not low fat sour cream for the best creamy consistency.
- Freshly squeezed lemon juice will yield better results than the bottled stuff from the grocery store.
- When whisking in the egg yolks, do so vigorously so that they fully incorporate into the batter.
This holiday season, celebrate deliciously with this sour cream raisin pie!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Sour Cream Raisin Pie Recipe
- 2 cups water
- 1 ½ cups raisins
- 1 cup granulated sugar
- ⅔ cup sour cream
- 2 ½ tablespoons cornstarch
- 1 tablespoon butter
- 1 ½ teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 4 egg yolks
- 2 packaged pie crusts
- Preheat the oven to 350 F. Gently spray a pie pan with baking spray.
- Place the water and raisins in a large saucepan. Place over medium heat and bring to a boil. Allow to boil for 1 minute. Transfer the hot water and raisins to a heat safe bowl.2 cups water, 1 ½ cups raisins
- In the same saucepan, add the granulated sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon. Place over medium heat and whisk constantly while the mixture is melting together. Bring to a boil then reduce to a simmer, whisking constantly.1 cup granulated sugar, ⅔ cup sour cream, 2 ½ tablespoons cornstarch, 1 tablespoon butter, 1 ½ teaspoons lemon juice, ½ teaspoon salt, ½ teaspoon cinnamon
- Allow to simmer for 5 minutes. Remove from the heat. While whisking vigorously, add in the egg yolks.4 egg yolks
- Unroll and press one crust into the bottom of the prepared pie pan. Cover with parchment paper and place a layer of dry beans or pie weights over the parchment paper. Place into the preheated oven to bake for 15 minutes. Once baked, remove the pie weights and parchment paper. Place onto a cooling rack until you are ready to fill it.2 packaged pie crusts
- Drain the water from the raisins. Mix the raisins into the custard mixture. Pour the filling into the prebaked crust.
- Unroll and place the second crust over the filling. Press the edges of the top and bottom crust together. Cut off any excess crust. Finish pressing the crust edges together using a fork or your fingertips. Cut several slits into the top center of the pie to allow any steam to vent and to prevent the filling from bursting through.
- Place into the oven to bake for 40 minutes. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- Once cooled, cover and place into the refrigerator to chill for at least 2 hours before slicing and serving.