Recipe: Raisin Sour Cream Meringue Pie

The Raisin Sour Cream Pie was always my favorite pie to order at Marie Callendars. Alas, they no longer sell it by the piece (at least in AZ). Here's a recipe I have had around for years, I've never tried making it since I'm the only one in the family that likes Raisin Sour Cream Pie. Let me know how it is if anyone tries it. It's from a Pillsbury Classic Cookbook.

RAISIN SOUR CREAM MERINGUE PIE

1 (15-oz.) Pillsbury All Ready Pie Crusts
FILLING:
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 cups milk
3 egg yolk, slightly beaten
1 1/2 cups raisins
1 cup dairy sour cream
TOPPING:
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons sugar

Heat oven to 450 degrees F.

Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for a later use.)

Bake for 9-11 minutes or until lightly browned. Cool completely.

Reduce oven temperature to 400 degrees F.

In medium saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in milk, blending until smooth. Cook over medium heat until mixture boils; stirring constantly. Boil 1 minute; remove from heat.

Stir about 1/4 cup of hot mixture into egg yolks; add egg mixture and raisins to saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat; stir in sour cream. Pour into cooled baked crust.

In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form; about 1 minute. Gradually add sugar 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar is dissolved. Spoon meringue over hot filling; spread to edge of crust to seal well and prevent shrinkage.

Bake at 400 degrees F. for 8 to 10 minutes or until light golden brown. Cool on wire rack.

Refrigerate 2 to 3 hours before serving. Store in refrigerator.

Servings: 8