Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sour cream and raisin meringue pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sour cream and raisin meringue pie is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Sour cream and raisin meringue pie is something that I’ve loved my whole life.
How to cook Raisin & Sour Cream Meringue Pie. Combine the sugar, cornflour, salt and nutmeg in a saucepan. Stir in the milk, blending all Created using The Recipes Generator With its crisp flaky crust, lush creamy filling studded with raisins and its sweet and fluffy golden brown meringue topping, this.
To get started with this recipe, we have to prepare a few ingredients. You can cook sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sour cream and raisin meringue pie:
- Take Pie crust
- Get 1 each prepared frozen pie crust according to package directions
- Make ready Filling
- Get 4 large eggs
- Take 2/3 cup Sugar
- Take 1/3 cup Cornstarch
- Make ready 2 1/2 cup Milk
- Get 1 tbsp Butter
- Take 1 1/2 tsp Vanilla extract
- Prepare 1/2 cup sour cream
- Get 1 cup raisins
- Get Meringue
- Make ready 4 each Egg whites
- Prepare 1 tsp vanilla extract
- Take 1/2 tsp cream of tartar
- Make ready 1/2 cup granulated sugar
Cook over medium heat, stirring constantly, until mixture thickens and boils. Immediately pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of. The custard is rich and creamy but not overly sweet and the delicate brown sugar meringue looks beautiful.
Steps to make Sour cream and raisin meringue pie:
- Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
- In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
- Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
- Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
- Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
- Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.
My husbands favorite pie is Sour Cream and Raisin and he loved it. Combine the sugar, cornflour, salt and nutmeg in a saucepan. Stir in the milk, blending all of the ingredients together until smooth. Sour cream raisin pie is an easy custard pie that actually tastes much better than it sounds. With a great amount of vanilla flavoring and spices, it's perfect for fall weather (or any time of the year really).
So that’s going to wrap this up for this exceptional food sour cream and raisin meringue pie recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
