Raisin cream pie has a special talent: it makes people say, “Raisins? In a pie?” and then go completely silent
after the first bite (the good kind of silentlike a library, but with dessert).
It’s cozy, old-fashioned, and somehow both light and rich at the same time: plump raisins in a silky,
vanilla-kissed cream filling, tucked into a flaky crust, and topped with a cloud of meringue (or, if you’re feeling
rebellious, a soft cap of whipped cream).

You’ll sometimes hear raisin pie called “funeral pie” in parts of the U.S., especially in Pennsylvania Dutch and
Midwestern food traditions, because dried fruit was dependable year-round and pies traveled well for community
gatherings. Thankfully, you don’t need a solemn occasion to bake one. Your biggest problem will be explaining to
your family why “just one slice” is not a legally binding agreement.

What Makes This a “Raisin Cream Pie” (and Not Just Raisin Pie)?

Classic raisin pies often lean toward a jammy, fruit-filling vibemore like raisin “pudding” in pastry.
A raisin cream pie adds dairy and eggs for a custard-like base that tastes smooth, round, and comforting,
with the raisins acting like tiny caramel bombs. This recipe blends the best of both worlds:
a cooked stovetop cream filling (for a reliable set) plus a baked meringue topping (for that vintage diner look).

Why This Recipe Works

• Plumps the raisins first so they’re juicy, not chewy.
• Uses a cooked filling so you get clean slices without playing “Is it set yet?” roulette.
• Adds sour cream at the end for gentle tang and a richer mouthfeel without curdling.
• Seals meringue onto hot filling to help prevent weeping and shrinkage.
• Blind-bakes the crust so it stays crisp under a creamy filling.

Ingredients

For the crust

• 1 deep-dish 9-inch pie crust, fully baked (homemade or store-bought)
• Optional: 1 egg white, lightly beaten (for “egg wash sealing” the crust)

For the raisin cream filling

• 1 cup raisins (dark, golden, or a mix)
• 1 cup boiling water
• 1 cup granulated sugar
• 6 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 1/4 cups milk (whole milk is best for richness)
• 3 large egg yolks
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional but recommended)
• Pinch of nutmeg (optional)
• 1 to 2 teaspoons lemon juice (optional, brightens the filling)

For the meringue topping (stabilized)

• 1/2 cup hot water
• 1 tablespoon cornstarch
• 3 large egg whites, room temperature
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar (helpful for volume and stability)
• 6 tablespoons sugar
• 1 teaspoon vanilla extract

Equipment Checklist

• 9-inch deep-dish pie plate (or a deep-dish crust in its disposable pan)
• Medium saucepan
• Whisk + rubber spatula
• Mixing bowl + electric mixer (stand or hand mixer)
• Pie weights (or dry rice/beans) if blind-baking from scratch

Step-by-Step: How to Make Raisin Cream Pie

1) Bake (or prep) the crust

If you’re using a store-bought pre-baked crust, you can skip ahead. If you’re baking your own crust:
roll it out, fit it into a deep-dish pie plate, crimp, and chill it for about 30 minutes. Line with parchment and fill
with weights (or dry rice/beans). Bake until the edges look set and lightly golden, remove weights, dock the bottom,
and bake again until the crust is golden all over.

Optional pro move: Brush the warm baked crust with a thin layer of egg white and return it to the oven
for 1–2 minutes. That creates a moisture barrier so your crust stays snappy under the filling.

2) Plump the raisins

Put raisins in a heatproof bowl and pour the boiling water over them. Let them sit 5–10 minutes while you set up
the saucepan. This step is the difference between “pleasantly tender” and “why is this raisin fighting my molar?”

3) Cook the cream filling base

1. In a medium saucepan, whisk together sugar, flour, and salt.
2. Slowly whisk in the milk until smooth (no flour lumps hiding like tiny villains).
3. Cook over medium heat, whisking constantly, until thickened and starting to bubble.

What you’re looking for: a pudding-like consistency that coats the back of a spoon. Cooking the filling
now helps it set reliably laterespecially important when your filling includes dairy and eggs.

4) Temper the yolks (so they don’t scramble)

1. In a bowl, lightly whisk the egg yolks.
2. Whisk a small ladle of the hot milk mixture into the yolks (slowly!).
3. Pour the warmed yolk mixture back into the saucepan, whisking constantly.
4. Cook 1–2 minutes more, just until the filling thickens a touch again.

5) Add raisins, butter, and flavor

1. Stir in the butter until melted.
2. Add the raisins and their soaking liquid.
3. Stir in vanilla, cinnamon, nutmeg, and lemon juice (if using).
4. Remove from heat and let the filling cool for 3–5 minutes.

6) Stir in sour cream (the “cream” part)

Whisk in the sour cream off the heat. Adding it after cooking keeps the filling silky and helps prevent the sour cream
from breaking. The result is a custardy filling with a gentle tang that keeps the sweetness from feeling loud.

7) Fill the crust while the filling is hot

Pour the hot raisin cream filling into the fully baked crust and smooth the top. Hot filling matters because it helps
the meringue “grab” and reduces weeping later.

8) Make the stabilized meringue

1. In a small saucepan, whisk hot water and cornstarch. Cook 2–4 minutes, stirring, until clear and thick.
2. Let that cornstarch gel cool briefly (about 5–10 minutes) so it’s warm, not scorching.
3. Beat egg whites with cream of tartar and salt until foamy.
4. Gradually add sugar and beat to glossy soft peaks.
5. Beat in the cornstarch gel and vanilla until smooth and fluffy.

9) Top and bake

Spread meringue over the hot filling, making sure it touches the crust edges all the way around (this “seal” helps prevent
shrinking). Use the back of a spoon to make swoops and peaksyour pie deserves hair with volume.

Bake at 350°F for about 10–12 minutes, or until the meringue is lightly golden.

10) Cool, then chill for clean slices

Cool the pie on a rack until it reaches room temperature, then refrigerate at least 2–4 hours. The chill firms the filling
so you get slices instead of “delicious landslides.”

Serving Ideas

• Classic: Serve chilled with tall meringue peaks.
• Extra cozy: Dust with cinnamon or nutmeg right before serving.
• For texture lovers: Add a sprinkle of toasted chopped walnuts or pecans on the side.
• For skeptics: Call it “cinnamon-vanilla cream pie with plump fruit” and watch them nod like they always believed.

Variations (Choose Your Adventure)

1) The “Easy Baked Custard” version

If you want the simplest route, you can skip the stovetop filling and make a baked sour-cream custard: whisk eggs,
sour cream, sugar, vanilla, salt, and a pinch of nutmeg; fold in raisins; pour into an unbaked crust; bake until set.
The texture is more like a gentle custard pieless “cream filling,” more “grandma’s recipe box.”

2) Whipped cream topping instead of meringue

Not a meringue person? (It’s okay. This is a safe space.) Chill the pie without topping, then add whipped cream right before serving.
Your crust stays crisp, the top stays creamy, and no one has to debate the ethics of weeping meringue.

3) Raisin swaps and mix-ins

• Golden raisins: lighter flavor, honeyed sweetness.
• Half raisins, half chopped dates: deeper caramel notes (reduce sugar slightly if you like).
• Walnuts: fold 1/2 cup chopped walnuts into the filling for a nutty crunch.
• Citrus zest: a little lemon zest makes the whole pie taste brighter.

Troubleshooting: Fixes for Common Pie Drama

My crust got soggy

Make sure the crust is fully baked and golden before filling. Chilling the dough before blind-baking helps prevent shrinkage.
If you’re making crust from scratch, weights and proper docking reduce puffing and slumping.

My filling is runny

The filling needs enough stovetop time to thicken before you add sour cream. Think “pudding,” not “milkshake.”
Also, chill the pie long enoughwarm custard lies to you.

My meringue wept (tiny droplets) or pulled away

Spread meringue over hot filling and seal it to the crust edge. Don’t overbakehigh heat and long bake times
can squeeze moisture out. The cornstarch gel helps stabilize, but timing still matters.

Storage and Food Safety (Because Pie Shouldn’t Be Risky)

• Refrigerate within 2 hours of cooling to room temperature (sooner if your kitchen is warm).
• Refrigerator life: plan on 3–4 days for best quality and safety for custard/cream-style pies.
• Freezing: cream and custard pies generally don’t freeze well (texture suffers), and meringue can turn watery after thawing.
• Transport tip: if taking to a gathering, keep it chilled and don’t let it sit out for long stretches.

FAQ

Do I have to use sour cream?

Sour cream is traditional for the “cream” tang and texture. If you substitute, pick something with similar richness.
Full-fat plain Greek yogurt can work, but it may taste slightly sharper and can loosen if overheatedadd it off the heat like sour cream.

Can I make this pie a day ahead?

Yesand it’s often better. The filling sets beautifully overnight. For best looks, keep it loosely covered so the meringue stays as fluffy as possible.

What’s the best raisin type?

Dark raisins bring deeper caramel flavor; golden raisins bring a lighter, honeyed sweetness. A mix makes the filling taste more complex without extra work.

Do I really need to blind-bake?

For creamy fillings, yes if you want a crisp crust. Blind-baking gives the crust a head start so it doesn’t turn soft under a wet filling.

Real-Life Baking Notes: What Usually Happens (and How to Win)

Let’s talk about the true rite of passage: serving raisin cream pie to people who “don’t like raisins.”
If you’ve ever watched someone announce that as a personality trait, you already know the drill. They say it loudly.
They say it early. They say it as if raisins personally wronged them in 2009 and never apologized.
Then the pie arrives, and suddenly they’re whispering, “Wait… this is actually good.”

Here’s why: raisins in this pie aren’t dry little speed bumps. They’re plumped in hot water first, which means they turn soft and juicy,
almost like tiny fruit preserves. In other words, you’re not serving “raisins,” you’re serving “sweet fruit gems suspended in vanilla cream.”
Same ingredient, totally different vibe.

The first time you make this, you’ll probably be tempted to rush the thickening step. Don’t. The saucepan portion is where the magic happens:
whisking until the mixture looks like pudding gives you the set you want later. A helpful mental image is this:
if your filling can’t coat the back of a spoon for a second or two, it’s not ready. If it does coat the spoon, congratulationsyou’re in the safe zone.
(Not the food safety safe zone. The “your pie won’t soup the crust” safe zone.)

Another real-world moment: the meringue. Meringue looks dramatic and fancy, but it has feelings.
If you spread it onto a cool filling, it may “weep” little beads of moisture. If you don’t seal it to the crust,
it can shrink back like it’s trying to avoid responsibility. The easiest win is simple: put meringue on hot filling,
and make sure it touches the crust all the way around. Think of it like caulking, but delicious.
(And please do not caulk with meringue. Your home inspector will be confused.)

Flavor-wise, this pie is a great playground. A tiny pinch of nutmeg makes it taste warm and nostalgic.
Lemon juice perks up the filling so it doesn’t read as “sweet-on-sweet-on-sweet.”
If you’re baking for a crowd, cinnamon is your best friend because it signals “cozy” before anyone takes a bite.
And if you’re baking for someone who claims they only like “normal” desserts, keep the spices gentle and let vanilla lead.
It’s a surprisingly diplomatic pie.

Finally, slicing. Everyone wants that tidy, postcard-perfect wedge. The trick is patience.
Let the pie cool, then chill it properly. A fully chilled raisin cream pie cuts cleanly and serves like a dream,
which is extremely satisfying in a world where so many desserts require a spoon and a prayer.
If you need a specific example: make it after dinner, chill it overnight, and serve it the next day.
You’ll get firmer slices, calmer meringue, and better flavor. It’s not just make-ahead friendlyit’s make-ahead rewarded.

And yes, you might end up with leftover slices. Store them cold, covered, and don’t be surprised if the pie tastes even better on day two.
Raisin cream pie has that “settled in” qualitylike a good sweater, a good story, or a family recipe that suddenly makes sense.

Conclusion

Raisin cream pie is the underdog dessert that wins hearts quietly: creamy filling, plump raisins, warm spice, and a classic topping that feels
straight out of an American church cookbook (in the best way). Bake it once and you’ll understand why it’s stuck around for generations
not because it’s trendy, but because it’s genuinely comforting, reliably delicious, and a little bit charmingly unexpected.

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