Save on Pinterest

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
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Makes
    6-87 servings


  • 1 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 3 large 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.

Recommended Video