RAISIN CREME PIE RECIPES

Name: Raisin Cream Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups raisins, seeded; 2 cups water; 3 eggs, separated; 1 cup sugar; 2 tablespoons vinegar; 2 tablespoons flour; 2 tablespoons butter; 3 egg whites; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1/2 teaspoon vanilla; 6 tablespoons sugar

RAISIN CREAM PIE RECIPE - FOOD.COM

Raisin Cream Pie Recipe - Food.com image

When I first married (1950) my late husband wanted a Cream Pie with raisins. My grandmother told me how. Like my Grandmother use to make - GOOD! Be sure to try this. This one will surprise you. Raisin Cream Pie Baked 9" pie shell

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups raisins, seeded
2 cups water
3 eggs, separated
1 cup sugar
2 tablespoons vinegar
2 tablespoons flour
2 tablespoons butter
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla
6 tablespoons sugar

Steps:

Add raisins to water in saucepan and simmer 5 minutes.
Beat egg yolks, sugar, vinegar and flour until light and creamy.
Slowly add to raisins.
Cook, stirring constantly, until filling is thick, 4 to 5 minutes.
Remove from heat, stir in butter and cool until lukewarm.
Pour raisin mixture into pie shell and top with meringue.
Perfect Meringue.
Have egg whites at room temperature to obtain greatest volume. Place in medium bowl with cream of tartar, salt and vanilla.
Beat with electric or hand beater, at medium speed, until entire mixture is frothy.
Do not beat until eggs stiffen.
Add sugar, a little at a time, beating well after each addition.
Do not under beat. Beat until sugar dissolves to help prevent beading.
To test, rub some of meringue between your fingers to see if it is still grainy.
(The grains are undissolved sugar) Continue to beat until stiff, pointed peaks for when beater is slowly lifted.
Place spoonfuls of meringue around edge of pie filling, spreading it so it touches inter edge of crust to seal all around.
This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around the edge. If filling is not covered completely, the oven heat may cause it to weep.
Lift up meringue over pie in points with back of teaspoon.
Bake in moderate oven (350 F) 12 to 15 minutes, or until meringue peaks are golden brown.
Too long baking may cause weeping.
Cool gradually away from drafts.

Nutrition Facts : Calories 282.1, FatContent 4.8, SaturatedFatContent 2.4, CholesterolContent 77.4, SodiumContent 150.5, CarbohydrateContent 57.8, FiberContent 1.1, SugarContent 50.7, ProteinContent 4.8

RAISIN CREAM PIE RECIPE | LAND O’LAKES

Raisin Cream Pie Recipe | Land O’Lakes image

A traditional cream pie recipe that's made with sour cream and rich with raisins is great for impressing guests at your next holiday gathering.

Provided by Land O'Lakes

Categories Cream Cream Raisin Sweet Baking Fruit Dairy Pie Dessert

Total Time 0 minutes

Prep Time 25 minutes

Yield 8 servings

Number Of Ingredients 20

Ingredients

Pie Filling
1 cup raisins
1 cup boiling water
1 cup sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
3 large Land O Lakes® Eggs (yolks only)
1/2 cup sour cream
1/4 cup Land O Lakes® Butter
Crust
1 (9-inch) single deep-dish baked pie shell
Meringue
1/2 cup hot water
1 tablespoon cornstarch
3 large Land O Lakes® Eggs (whites only) room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla

Steps:

Place raisins in bowl. Cover with boiling water; let stand 5 minutes to plump raisins. Drain.
Combine 1 cup sugar, flour and 1/8 teaspoon salt in 4-quart saucepan. Gradually stir in milk; cook over medium heat, stirring constantly, 7- 9 minutes or until bubbly and thickened. Remove from heat.
Place egg yolks in bowl; stir. Gradually stir 1 cup warm milk mixture into beaten yolks. Return egg mixture to saucepan, stirring constantly. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture is thickened and coats back of metal spoon. Continue cooking, stirring constantly, 2 minutes. Remove from heat. Stir in drained raisins, sour cream and butter. Do not over mix.
Combine hot water and cornstarch in 1-quart saucepan; cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is clear and thickened. Cover; refrigerate 8-10 minutes or until slightly cool.
Heat oven to 350°F.
Combine egg whites, cream of tartar and 1/8 teaspoon salt in bowl; beat at low speed until foamy. Beat at high speed, gradually adding 6 tablespoons sugar until glossy and soft peaks form. Add cornstarch mixture and vanilla to egg white mixture; beat until smooth.
Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake 10-12 minutes or until meringue is golden brown. Cool on cooling rack before serving. Cover; store refrigerated.

Nutrition Facts : Calories 480 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 110 milligrams, SodiumContent 360 milligrams, CarbohydrateContent 72 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 8 grams

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