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My review
Easy Sour Cream Raisin Pie
Christine
"This simple pie whips together in an instant. The sour cream filling is quite delicious and is a perfect compliment to raisins."
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Ingredients
1 h servings 343 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
- Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Nutrition Facts
Per Serving: 343 calories; 15.6 g fat; 48.7 g carbohydrates; 4 g protein; 47 mg cholesterol; 265 mg sodium. Full nutrition
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
9/2/2005
I love raisin pie and this recipe is very good! I just made it for a large family gathering and I've had requests for the recipe. I did, however omit the nutmeg, I don't usually add any type of ...
Most helpful critical review
2/27/2014
I found the recipe to be short on the filling, so I multiplied the recipe by 1.5 and used a Tenderflake Deep Dish pie crust.
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9/2/2005
I love raisin pie and this recipe is very good! I just made it for a large family gathering and I've had requests for the recipe. I did, however omit the nutmeg, I don't usually add any type of ...
2/25/2009
This is a wonderful and easy raisin pie! I used a graham cracker crust and added a pinch of cinnamon to the mixture. It was very tasty.
10/3/2010
This is great with a mixture of sugar and cinnamon sprinkled on top crust after baked.
11/27/2013
To improve this recipe, add 2 Tablespoons cider vinegar, 1 tsp. cinnamon and 1/4 teaspoon of cloves. The vinegar and spices are what make the recipe delicious and fragrant.The perfect pie for th...
8/7/2013
Very delicious, and extremely easy to make. I'll definitely be making this again!
6/28/2012
We have loved this dessert since we were children and it is always enjoyed by anyone who likes raisins
12/12/2015
I was introduced to Raisin Sour Cream Pie by American Salmon farmers with origins to Norway and Sweden in the early 1990s. I thought it was crazy and that no such thing existed (because I am fir...
2/27/2014
I found the recipe to be short on the filling, so I multiplied the recipe by 1.5 and used a Tenderflake Deep Dish pie crust.