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Raisin Meringue Pie

 Raisin Meringue Pie
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
6-8 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling


  • 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


  • 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.

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Raisin Meringue Pie (continued)

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