Serves: 8
Total Calories: 405
1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. Meanwhile, in medium saucepan, combine raisins, sugar, cornstarch, cinnamon, salt and nutmeg mix well. Stir in milk until smooth. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Remove from heat.
3. Stir about 1/4 cup hot raisin mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Add sour cream mix well. Cook just until mixture begins to bubble, stirring constantly.
4. Remove from heat stir in lemon juice. Cool 10 minutes. Pour into cooled baked shell. Refrigerate 2 hours or until set. Top with whipped cream. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 520 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 15 g 75% * Cholesterol: 145 mg 48% * Sodium: 230 mg 10% * Total Carbohydrate: 62 g 21% * Dietary Fiber: 1 g 4% * Sugars: 43 g * Protein: 6 g * Vitamin A: 20% * Vitamin C: 2% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 Starch, 2 Fruit, 5 1/2 Fat or 4 Carbohydrate, 5 1/2 Fat
Variation
Sour Cream Raisin Meringue Pie: Heat oven to 350°F. Substitute meringue for 1 cup whipping cream. After pouring filling into cooled baked shell, in small bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar beat at medium speed for about 1 minute or until soft peaks form. Gradually add 1/4 cup sugar 1 tablespoon at a time, beating at high speed until stiff peaks form and sugar is dissolved. Spoon meringue onto hot filling spread to edge of crust to seal well and prevent shrinkage. Bake at 350°F. for 10 to 15 minutes or until meringue is light golden brown. Cool completely. Store in refrigerator.
This Sour Cream Raisin Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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