Sour Cream-Raisin Pie

  • Prep 25 min
  • Total 3 hr 30 min
  • Servings 8

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1 1/2
cups sugar
3
tablespoons cornstarch
2
cups sour cream
1
teaspoon ground cinnamon
2
dashes ground nutmeg
3
egg yolks
1
cup raisins

Meringue

4
egg whites, at room temperature
1/4
teaspoon cream of tartar
1/4
cup sugar
1
teaspoon vanilla

Steps

Hide Images
  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
  • 2
    In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
  • 3
    In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
  • 4
    Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
  • 5
    Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

Notes









Tips

Expert Tips

  • Before spooning onto pie, meringue can be tested after beating by rubbing between your fingers to make sure sugar is dissolved and not gritty.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
210mg
9%
Potassium
270mg
8%
Total Carbohydrate
75g
25%
Dietary Fiber
1g
4%
Sugars
56g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved