Old Fashioned Sour Cream Raisin Pie Recipe with Creamy Filling

This sour cream raisin pie recipe bakes a pre baked crust with a tangy custard packed with plump raisins, then finishes with a glossy meringue. This easy sour cream raisin pie gives you a smooth sour cream raisin pie filling with chewy fruit, so each slice eats like a raisin cream pie and still keeps that sour cream raisin pie old fashioned feel. I also see people search for raisin creme pie, raisin creme pie recipe, raisin cream pie recipe, raisin cream pie old fashion, and raisin pie recipe easy, so this method covers that same comfort dessert goal.

I like this best sour cream raisin pie approach because the raisins cook in their own liquid first, then that same liquid thickens into the custard base. A similar cozy vibe shows up in this Amish Peanut Butter Cream Pie Recipe, since both pies lean on creamy filling texture and clean slices.

The main win comes from thickening the raisin liquid with sugar and cornstarch before the yolks go in. A ratio that stays reliable uses 1 cup raisins to 1 cup water, then 3/4 cup sugar plus 2 tablespoons cornstarch to build body without turning gummy.

The egg yolks set the custard, and the sour cream goes in off heat so it stays silky and tastes bright instead of sharp. A fruit forward pie like this Caramel Apple Pie Recipe reminds me how much a good balance matters, since too much sweetness hides the fruit flavor fast.

What you need

A pre baked 9 inch crust gives you a crisp base that will not soak through during the set. A homemade crust works, and a sturdy store bought crust works too, as long as it holds shape and feels dry and toasted before filling.

Raisins bring chew and natural sweetness, and the five minute simmer plumps them so they read as tender instead of leathery. A homemade fruit prep like this Homemade Apple Pie Filling Recipe uses the same idea, since fruit texture improves when it hydrates on purpose.

Granulated sugar keeps the custard clean and lets vanilla show through. Cornstarch thickens quickly at a simmer, and the 2 tablespoons amount gives sliceable structure without a starchy afterfeel.

Egg yolks add richness and that classic custard bite, and full fat sour cream gives a gentle tang that cuts the sugar. Unsalted butter rounds out the finish, and vanilla makes the raisin flavor taste warmer and more bakery like.

Egg whites, cream of tartar, and sugar make the meringue stable and glossy, so it browns instead of puddling. A custard topped pie like this Raspberry Pie Recipe with Custard Filling makes the timing feel familiar, since hot filling plus meringue tends to behave best.

Key ingredient spotlight

Full fat sour cream matters most here because it sets the tone of the filling. A thin sour cream can taste watery and can loosen the custard, so I stick to full fat for a firm slice and a creamy mouthfeel.

A good cue shows up in the pot right after you stir it in off heat. The custard should look satin smooth and thick enough to level slowly, and a pie with a defined set like this Amish Peanut Butter Cream Pie Recipe uses that same visual test for clean slices.

How to make it

A small saucepan works best for the raisin simmer because you want gentle bubbling, not a hard boil. Five minutes should plump the raisins, and the liquid should look lightly tinted and slightly reduced.

A whisk helps when the sugar, cornstarch, and salt hit the pan, since lumps can form fast. The mix should thicken to a pudding like boil in a few minutes, and that thick stage matters more than the clock, honestly.

The yolk temper step keeps the custard smooth. A few spoonfuls of hot raisin mixture should warm the yolks, then the pot should cook 2 to 3 minutes until the custard looks glossy and holds a clear trail when you stir.

Heat should stop before the sour cream goes in. The filling should turn silky right away, and you should pour it warm into the crust so the top stays hot for the meringue seal.

The meringue needs a clean bowl and room temp whites, then soft peaks first, then sugar one tablespoon at a time. A stiff peak should stand straight and look shiny, and the spoon should leave thick swirls.

The meringue should go on immediately and should touch the crust edge all the way around. Ten to twelve minutes at 350 F should give light golden tips, then the pie should cool fully before the fridge set.

Troubleshooting

A weepy meringue often comes from spreading it on cool filling, so hot filling helps. A shrinking meringue usually comes from gaps at the crust edge, so sealing matters.

A lumpy custard often comes from rushed cornstarch mixing or skipping constant stirring. A scorched note can come from high heat, so medium heat plus steady stirring keeps the flavor clean.

Ways to change it

A cinnamon version can add 1/2 teaspoon cinnamon and a pinch of nutmeg to the sugar and cornstarch bowl. A rum raisin twist can add 1 teaspoon rum extract with the vanilla, since it boosts the raisin flavor without extra liquid.

A citrus lift can add 1 teaspoon orange zest stirred in with the sour cream, and it reads fresh with raisins. A softer tang can swap 2 tablespoons of the sour cream with heavy cream, and the filling tastes rounder.

Storage and Practical tips

The pie should sit at room temp until it stops steaming, then it should chill at least 2 hours for clean slices. The fridge keeps leftovers in good shape for up to 3 days, covered.

The freezer can hold slices wrapped tight for about 1 month, though the meringue texture can soften after thawing. The best reheat option skips the microwave, and a short room temp thaw keeps the custard smooth.

A glass pie plate helps you see crust color during pre bake, and that visual saves guesswork. A silicone spatula helps scrape the pot corners, since custard likes to cling there.

A small bowl for tempering keeps control steady, and a ladle makes the hot mixture transfer cleaner. A stand mixer speeds meringue, but a hand mixer works fine if the whites start at room temp.

A thin slice tastes classic with black coffee. A dollop of lightly sweetened whipped cream adds softness, and toasted pecans add crunch.

A drizzle of caramel works for a sweeter plate. A few fresh berries give contrast, and I often serve it plain first, then add extras later.

Save this recipe

This sour cream raisin pie belongs on your board for vintage pies and holiday desserts, so a saved pin helps you find it fast later. A comment about your sour cream raisin pie filling texture or your meringue swirls helps other readers too, so share how it turned out or ask questions.