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Sour Cream Raisin Pie I

"A creamy raisin pie."
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Ingredients

servings 357 cals
Original recipe yields 8 servings (1 pie)

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Directions

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  1. In a large saucepan, combine sugar, cornstarch, and salt. Beat eggs, and add with 1 1/2 cups sour cream, raisins, and lemon juice to the saucepan. Cook over low heat, stirring constantly, until thickened. Pour custard into pie shell. Cool.
  2. Spread remaining 1/2 cup sour cream over cooled filling. Refrigerate several hours, until thoroughly chilled.

Nutrition Facts


Per Serving: 357 calories; 18.5 g fat; 45.6 g carbohydrates; 4.7 g protein; 72 mg cholesterol; 225 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

This is really really creamy and easy to bake. I think it was even better the second day!

Most helpful critical review

The comments I received from the people who ate this pie was "different! but very good". some say it tasted alittle like a cheesecake and one said it tasted like key lime. I have to admit that...

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This is really really creamy and easy to bake. I think it was even better the second day!

Tastes fantastic! I cooked the filling in the microwave, stopping about every minute or so to stir. Cooked up great. Omitted the lemon juice and added 1/2 tsp. cinnamon and nutmeg instead.

The comments I received from the people who ate this pie was "different! but very good". some say it tasted alittle like a cheesecake and one said it tasted like key lime. I have to admit that...

I wanted a more custard pudding like pie .

Made to match recipe only change cooked both raisins golden and dark in bourbon This is a keeper.

I made it as the recipe, except I sprinkled the top with cinnamon sugar. Too many calories, but I enjoyed it once (alot!) and took it to a church dinner.

I just made two of these pies for a potluck - they were very easy to make and smell delicious!

deliciously different. made exactly as described, and my whole family loved it.

Great recipe. I have also made it with a graham cracker crust which brings out it's cheese cake like taste. We don't eat much sugar at our house so I substitute splenda. Really taste great!