"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sour Cream Raisin Pie Recipe

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This recipe for Sour Cream Raisin Pie, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

From Gramma Georgia's recipe box


1 (9 inch) pie shell, baked
1 cup raisins
1 cup boiling water
1 cup sugar
cup plus 2 Tbsp. flour
⅛ tsp. salt
2 cups milk
3 egg yolks
cup sour cream
cup butter

3 egg whites
tsp. cream of tartar
cup plus 2 Tbsp. sugar

Cover raisins with boiling water; let stand 5 minutes. Drain; set aside. Combine 1 cup sugar, flour and salt in a saucepan; stir well. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Beat egg yolks until thick and lemon colored. Gradually stir about 1 cup of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to a boil, and cook 2 minutes stirring constantly. Remove from heat. Add raisins, sour cream and butter; stir well. Spoon into pastry shell.

Beat egg whites (at room temperature) and cream of tartar at high speed of electric mixer 1 minute. Add cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 for 12-15 minutes or until golden.




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