How to Prepare Quick Sour cream and raisin meringue pie

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, sour cream and raisin meringue pie. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sour cream and raisin meringue pie is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Sour cream and raisin meringue pie is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular 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 can achieve it.

The ingredients needed to make Sour cream and raisin meringue pie:

1. Take Pie crust
2. Get 1 each prepared frozen pie crust according to package directions
3. Prepare Filling
4. Make ready 4 large eggs
5. Take 2/3 cup Sugar
6. Make ready 1/3 cup Cornstarch
7. Take 2 1/2 cup Milk
8. Prepare 1 tbsp Butter
9. Prepare 1 1/2 tsp Vanilla extract
10. Prepare 1/2 cup sour cream
11. Make ready 1 cup raisins
12. Take Meringue
13. Take 4 each Egg whites
14. Prepare 1 tsp vanilla extract
15. Make ready 1/2 tsp cream of tartar
16. Get 1/2 cup granulated sugar

Instructions to make Sour cream and raisin meringue pie:

1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
2. 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.
3. 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.
4. 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).
5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
6. 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.

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