Old-Fashioned Sour Cream Raisin Pie Recipe (W/ How To)

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Sour Cream Raisin Pie is a delightfully nostalgic dessert with a wholesome, old-fashioned appearance and flavor. Thick creamy custard topped with pillowy meringue and plump raisins… every bite is mouthwateringly tangy and smooth. Each spoonful leaves you hungry for more!

custard pie with meringue.


The original raisin pie recipe dates all the way back to the early or mid-1900s. 

The spices used change a bit from family to family and from state to state, but I like to keep things as simple as possible. 

You can make this any time of year, but I always start craving it more once the cool weather hits. It’s a classic pie that uses simple ingredients. 

ingredients for meringue dessert.

Sour Cream Raisin Pie

Just beneath the fluffy meringue lies a vanilla custard filling dotted with sweet raisins, all wrapped up in a tender pie crust. 

This thick and creamy meringue pie is simply scrumptious!

I’m something of a homemade pie connoisseur… meaning I love pies, and I have a recipe for all of my favorites! 

Try my fresh strawberrypecan pumpkin, and French silk pies. Something sweet, something for the holidays, and something for your chocolate cravings!

making custard for sour cream raisin pie.

Ingredient Notes and Substitutions

  • Sour Cream – Be sure to use full-fat sour cream – it makes for a tangier and richer custard pie.
  • Raisins – You can use dark or golden raisins. Traditional raisins give you a classic presentation, while golden have a touch more sweetness.
  • Egg Yolks and Whites – Keep those whites and yolks separate. You’ll need one more egg white than yolk, using 4 eggs in total. 

    You could use just 3 egg whites and save an egg, but you won’t have as much meringue.

    Pull the eggs out of the fridge 30-45 minutes before you start baking, so they come to room temperature.
  • Cream of Tartar – This ingredient helps create high, stiff peaks in your meringue. Though not really necessary for meringue, it’ll really help it hold up. 

    Something else acidic can be used as a substitute: lemon juice or white vinegar are your best options.
  • Deep Dish Pie Crust – Homemade or store-bought pie shell – your choice. A pre-baked pie crust will save time and effort in making your new favorite pie. 

    But I do recommend using a deep dish crust so there’s enough room for the custard and the towering baked meringue on top. 
adding raisin to custard.

How to Make Perfect Meringue

I’m often asked how to make a good, solid meringue. It really isn’t difficult! You just need to be sure to follow these important tips:

  1. Use room temperature eggs. It will absorb the sugar and whip up more easily. 
  2. Eliminate any traces of fat. Wipe down your beaters and the inside of your small bowl with vinegar. 

    The extra acidity removes excess fat – your arch enemy when you’re whipping egg whites.

You’re also looking for a meringue texture that holds soft peaks – as this is the perfect texture!

You’ll know that meringue is a good consistency when it sticks to the back of a spoon. It’s then that it is ready to add to your sour cream custard raisin pie. 

sour cream raisin pie.

Raisin Pie FAQ

How do you keep meringue from weeping? 

Some bakers like to add cornstarch to the egg whites to help them thicken. For the best possible texture and body, we use cream of tartar, which has acidity that helps to stabilize the whites.

Also, avoid over or underbaking the pie. Either will ruin the meringue you worked so hard to make! Finally, the whites need to be very stiff, so don’t stop beating until the peaks can stand up on their own! 

Can I freeze sour cream raisin pie? 

Unfortunately, no. Custard pies don’t freeze well, and meringues don’t freeze well either — those are the two main players in a raisin pie! 

Does sour cream pie need to be refrigerated?

Absoultely. Due to the ingredients in the pie filling of this sour cream raisin pie recipe, keeping it chilled and in the fridge is a must. 

Is raisin sour cream pie considered a fruit pie? 

Not only is it a pie made of fruit (hello soft raisins), but it’s also one of the simplest pie recipes to make. It can easily become your new favorite dessert because of the juicy raisins paired with the filling ingredients. 

The whole thing creates one of my favorite pies and you’ll love the easy steps on the recipe card below. 

Technically, you could also use this pie recipe to turn into sour cream raisin bars as well – which would be perfect for holidays. 

Can I use other fresh fruit for this pie? 

I’ve never used any other type of fruit for this easy custard pie, but I’m thinking that cranberries or blueberries could be good options. I recommend making the original recipe first, before trying any new type of options. 

I also recommend making the meringue recipe to put on top as well as it pairs perfectly with the dried fruit texture. 

What is a good topping for raisin cream pies? 

You can top this simple pie recipe with billowy meringue, or even use some whipped cream to add sweetness. The only thing that you need to worry about is choosing between the two. 

Serving and Storing Sour Cream Raisin Pie

A classic raisin pie generally isn’t served hot out of the oven. It’s either cooled to room temperature or chilled in the fridge for a couple of hours. 

I like to go the fridge route – I think it makes for a firmer, more pleasant custard – but your call! There’s really no wrong way to eat this vintage recipe! 

Cover any leftovers and keep them in the fridge for up to 4 days.

Some people would consider this to be an heirloom recipe – and I’d have to agree!

Anyone living in rural America knows that this pie is unique and delicious – and a must make!

I like to refer to this as “Iowa’s sour cream raisin pie” because it reminds me of the Midwest states. 

raisin cream pie with meringue

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slice of sour cream raisin pie.

raisin pie recipe.

Sour Cream Raisin Pie

Donna Elick
Sour Cream Raisin Pie is a creamy custard treat topped with baked meringue. Savor the sweet and sour flavors of this easy raisin pie recipe!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 30 minutes
chill time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Method Oven
Servings 8


  • 2 cups sour cream
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 egg yolks
  • 1 1/2 cups raisins
  • 4 egg whites, room temperature, See Notes
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 deep dish pie crust


  • Preheat the oven to 350°F., then bake the pie shell for 15 minutes. Set aside to cool.
  • Add 1 tablespoon white vinegar to a clean rag and thoroughly wipe the beaters and inside of a stainless or glass mixing bowl. This will remove any fat, eliminating problems when you whip the egg whites. Set aside.
  • Place a 3 or 4-quart saucepan on the stovetop, over medium-low heat. Add the sour cream, sugar, flour, and egg yolks. Using a heat-resistant rubber spatula, stir contents to combine.
  • Add the raisins to the pot and continue cooking, stirring occasionally, until thick, about 10 minutes.
  • Meanwhile, add the egg whites to the clean mixing bowl. Using a stand mixer or electric hand mixer fitted with a whisk attachment, beat on high speed until whites are frothy.
  • Add the cream of tartar and continue beating on high speed until soft peaks form. With the mixer running, slowly add the sugar. Continue beating until stiff peaks form, about 2-3 minutes.
  • Pour the custard into the pre-baked pie shell and spoon the meringue in a dome shape over the filling.
  • Bake in the preheated oven for 15 minutes. Remove pie from the oven and transfer to a wire rack to cool for at least 1 hour. Refrigerate for 1-2 hours after that.

Donna’s Notes

Meringue: You’ll need 3 egg yolks and 4 egg whites for this meringue pie recipe. You can refrigerate the extra yolk for up to 3 days to use in a different recipe. Or, you can use just 3 egg whites instead of 4, but you’ll have a smaller amount of meringue.
Tips for successful meringue: For the best results, be sure your egg whites are at room temperature before whipping them. Also, use vinegar to thoroughly clean the beaters and inside of your mixing bowl.


Serving: 1 | Calories: 559cal | Carbohydrates: 90g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 154mg | Sugar: 52g | Fiber: 2g | Calcium: 82mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
sour cream raisin pie.

Originally published October 2022

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  1. 5 stars
    I’m not the biggest fan of sour cream, but all the tastes balanced each other out! It was such a nice thick consistency, going to make it again for guests.

  2. 5 stars
    This Sour Cream Raisin Pie from The Slow Roasted Italian is a taste of heaven! So creamy and delicious, it’s a family favorite in my house.

  3. 5 stars
    Donna’s Sour Cream Raisin Pie recipe is a real winner! I added a touch of cinnamon to the custard for some extra warmth, and it turned out fantastic. Easy and delicious!

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