The original raisin pie recipe dates all the way back to the early or mid-1900s. You might have heard people refer to it as Grandma’s Sour Cream Raisin Pie or even a Funeral Pie. 

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. 

The flavor of this raisin cream pie will have you hooked after the first bite. It’s a delicious recipe with the perfect creamy filling. You have to give this Midwest classic a try! 

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 strawberry, pecan pumpkin, and French silk pies. Something sweet, something for the holidays, and something for your chocolate cravings!

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. 

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. 

Raisin Pie FAQ

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.  

Let the hot filling cool for a bit before serving for the best results. 

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! It won’t last a very long time once served! 

I like to refer to this as “Iowa’s sour cream raisin pie” because it reminds me of the Midwest states. A lot of people also associate this to the Iowa State Fair! 

Enjoy!

With love, from our simple kitchen to yours.

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Sour Cream Raisin Pie (Old-Fashioned Iowa Recipe)

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!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 8

Calories 559cal

Author Donna Elick

Equipment

• medium saucepan
• measuring cups for liquids
• measuring cups for dry ingredients
• stand mixer with whisk attachment OR electric hand mixer
• mixing bowl

Ingredients

• 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

Instructions

• 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.

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.

Nutrition

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

Originally published October 2022, updated and republished November 2024

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