RAISIN PUDDING PIE RECIPES

Name: Raisin Cream Pie
Prep time: 25 min
Yield: 8 servings
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

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

MOCK SOUR CREAM RAISIN PIE RECIPE - FOOD.COM

Mock Sour Cream Raisin Pie Recipe - Food.com image

My Dear Sweet Late Mother was a diabetic, and had this recipe in her grey cookbook. Be sure to check out the hint she left for us. Most of the cooking time is really chilling time.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 1 slice, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup skim milk
1 cup plain nonfat yogurt
1 (8 ounce) package sugar-free vanilla pudding mix
1/2 teaspoon ground allspice
3/4 cup raisins
1 pastry shells, baked

Steps:

In a saucepan, combine milk and yogurt. Add the pudding mix.Cook and stir constantly until mixture boils and thickens.
Stir in Allspice. Add Raisins and mix well.
Let cool for 10 minutes stirring occasionally.
Pour into Pastry shell. Chill at least 2
hours.
*** HINT ***.
To prevent your pie shell from shrinking as it bakes, put rolled pastry in a pie plate, then place an empty pie plate inside it. Bake 10 minutes. Remove the empty plate: continue baking until crust is brown.

Nutrition Facts : Calories 199.2, FatContent 8, SaturatedFatContent 2, CholesterolContent 1.2, SodiumContent 218.8, CarbohydrateContent 27.9, FiberContent 0.9, SugarContent 10.5, ProteinContent 4.9

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