Publisher Photo
Publisher Photo
I taught myself to cook early on in our marriage. Since I got home from work first, I took it upon myself to start supper. This pie is a treat for both the eyes and stomach.—John Brink, Harrison, South Dakota
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 3 eggs, separated
  • 1/2 teaspoon each ground nutmeg, cinnamon and allspice
  • 1/4 teaspoon salt
  • 1 cup chopped raisins
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1 pastry shell (9 inches), baked

Directions

In a heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside.
In a bowl, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Pour hot raisin filling to pastry shell. Spread meringue evenly over filling; seal edges to crust.
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving. Yield: 6-87 servings.
Originally published as Raisin Meringue Pie in Taste of Home December/January 2002, p53

Nutritional Facts

1 slice: 411 calories, 14g fat (7g saturated fat), 105mg cholesterol, 226mg sodium, 67g carbohydrate (50g sugars, 1g fiber), 5g protein.

  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 3 eggs, separated
  • 1/2 teaspoon each ground nutmeg, cinnamon and allspice
  • 1/4 teaspoon salt
  • 1 cup chopped raisins
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1 pastry shell (9 inches), baked
  1. In a heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside.
  2. In a bowl, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Pour hot raisin filling to pastry shell. Spread meringue evenly over filling; seal edges to crust.
  3. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving. Yield: 6-87 servings.
Originally published as Raisin Meringue Pie in Taste of Home December/January 2002, p53

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