Sour Cream Raisin Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 30

Cook Time: 1

Chill Time: 3

Total Time: 4 30

Servings: slices

Calories: 460kcal

Author: Becky Hardin

This easy raisin custard pie is an all-time holiday favorite! Made with sour cream, a double crust, and no meringue.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Pie Pan
Pie Weights (optional)

Ingredients

2 cups water
1½ cups raisins *
1 cup granulated sugar
⅔ cup sour cream
2½ tablespoons cornstarch
1 tablespoon unsalted butter
1½ teaspoons lemon juice **
½ teaspoon kosher salt
½ teaspoon ground cinnamon ***
4 egg yolks room temperature
2 (9-inch) refrigerated pie crusts (1 package)****

Instructions

Preheat oven to 350°F. Gently spray a pie pan with nonstick spray. Set aside.
Place the water and raisins in a large saucepan set over medium heat and bring to a boil. Allow to boil for 1 minute.
2 cups water, 1½ cups raisins
Transfer the hot water and raisins to a heat safe bowl. Set aside.
To the same saucepan, add the granulated sugar, sour cream, cornstarch, butter, lemon juice, salt, and cinnamon.
1 cup granulated sugar, ⅔ cup sour cream, 2½ tablespoons cornstarch, 1 tablespoon unsalted butter, 1½ teaspoons lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground 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.
Allow to simmer for 5 minutes then remove from the heat. While whisking vigorously, add in the egg yolks. Set aside.
4 egg yolks
Unroll and press one pie 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 (9-inch) refrigerated pie crusts
Drain the water from the raisins. Mix the raisins into the custard mixture.
Pour the filling into the pre-baked 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.
2 (9-inch) refrigerated pie crusts
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.

Video

Notes

*Black raisins are classic, but you could also use red or golden raisins.

**An equal part of white vinegar can be used in place of the lemon juice.

***For a more spiced filling, add an additional ½ teaspoon of cinnamon and ½ teaspoon of allspice.

****While store-bought pie crust is quick and easy, my food processor pie crust is also delish!

Tips:

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.
When whisking in the egg yolks, do so vigorously so that they fully incorporate into the custard.

Storage: Store sour cream raisin pie in an airtight container in the refrigerator for up to 3 days.

Nutrition