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If you enjoy Cream Pies, you will LOVE this! RAISIN CREAM PIE

Honest, you’ll be glad you tried this recipe!

I’ve baked SOUR cream raisin pies but I had not made a regular raisin cream pie until after I tasted this scrumptious pie. The recipe came from my good friend's (Patty’s) sister – Sheryle (Rasmussen) Hangman. Sheryle married a ‘shirt tail’ cousin of mine so we see each other occasionally .

Quite a few years after my friend, Patty, passed I was at a party where I met a young woman who looked strangely familiar. Come to find out she was Patty’s granddaughter! What a small world it is! Anyway, I don’t have any of Patty’s recipes so I’m happy to have her sister Sheryle’s.

Anytime is a good time for pie but fall is especially a fine time for Raisin Cream Pie!

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RAISIN CREAM PIE

FILLING:

1 ¼ cup raisins

1 cup sugar 3 egg yolks (beaten)

1/3 cup flour 2 TBSP butter (or margarine)

1 ¾ cup milk 1 tsp vanilla

¾ tsp. salt ¼ cup liquid from boiled raisins

Put the raisins in a pan and add just enough water to cover them – Bring to a boil and boil slowly for five minutes. Drain (saving 1/4 cup of the liquid)

In another pan combine the sugar, flour & salt then slowly add the milk & ¼ cup liquid. Heat to a near boil. Place some of this hot mix in separate bowl and mix in beaten egg yolks (do not add egg yolks to the heated mixture in the pan because it will scramble the eggs – not mix them) Combine all this (including the raisins) together; slowly bring to a boil; next stir in the vanilla and butter. Let cool for five minutes. Pour into a baked pie shell.

MERINGUE FOR TOPPING

½ cup water 1 TBSP cornstarch 6 TBSP sugar

3 egg whites 2 TBSP sugar ½ tsp vanilla

¼ tsp cream of tarter ½ tsp salt

- Slowly boil the water, 2 TBS sugar and cornstarch until clear.

- In a bowl beat the egg whites; add cream of tarter and salt - continue beating until foamy.

- Mix in vanilla then gradually add 6 TBS sugar beating until it forms soft peaks. -Gradually pour the corn starch mixture into the eggs and beat until STIFF.

- Spread over top and seal to crust.

- Brown in 400˚ oven until peaks are light brown (approximately 16 minutes)

Cool and serve.


Left: Right out of the oven Bottom: Ready to serve... Yummmm


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