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Raisin Sour Cream Pie

A home-style Raisin Sour Cream Pie - Betty Crocker made with Baked Pie Shell, Cornstarch, Sugar, Ground Nutmeg, and Salt. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1 1/2 tbsp
• 1 cup
• 3/4 tsp
• 1/4 tsp
• 1 1/2 cup
• 1 1/2 cup
• 1 tbsp
• 3
• 3
• 1/4 tsp
• 6 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Bake at 450 degrees for 10 to 12 minutes or until golden.

2. 2

   Cool (leave in pie plate) on a wire rack.

3. 3

   Mix corn starch, sugar, nutmeg, and salt in a 2 quart saucepan.

4. 4

   Stir in sour cream.

5. 5

   Stir in raisins, lemon juice, and egg yolks.

6. 6

   Cook over medium heat, stirring constantly, until mixture thickens and boils.

7. 7

   Boil and stir 1 minute.

8. 8

   Pour into baked pie shell.

9. 9

   Beat egg whites and cream of tartar in a 2 1/2 quart bowl until foamy.

10. 10

    Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

11. 11

    Spread meringue over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping.

12. 12

    Bake at 400 degrees until delicate brown, about 10 minutes.

13. 13

    Refrigerate any remaining pie immediately.