Sour cream and raisin meringue pie
Grandma made the best meringue pies ever! She passed away after a century on this earth this past May. Hope I did you proud Grandma. She didn't cut corners using store bought crusts though.
Sour cream and raisin meringue pie
Grandma made the best meringue pies ever! She passed away after a century on this earth this past May. Hope I did you proud Grandma. She didn't cut corners using store bought crusts though.
Cooking Instructions
- 1
Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
- 2
In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
- 3
Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
- 4
Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
- 5
Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
- 6
Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.
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