Raisin Cream Pie(Makes 2 Pies)
A rich and creamy raisin cream pie with fluffy meringue topping, perfect for special occasions or dessert lovers seeking a sweet, fruity treat with a crispy crust.
Ingredients
Instructions
- Mix sugar, cornstarch, melted oleo, and a pinch of salt until smooth.
- Add milk and beaten egg yolks; cook until thickened.
- Remove from heat and stir in 2 teaspoons vanilla and cooked, drained raisins.
- Beat egg whites until stiff peaks form.
- Gradually add 1 teaspoon vanilla, 1 teaspoon cream of tartar, and 1 cup sugar to egg whites; beat until stiff and glossy.
- Spread meringue over filled pies.
- Bake in a 375°F oven until meringue is golden brown.
- Can divide the recipe to make one pie or two.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat milk. If you prefer a lighter meringue, try adding a pinch of cream of tartar to stabilize the egg whites. Ensure the meringue is spread all the way to the edges of the pie crust to prevent shrinking while baking. You can also substitute raisins with chopped dried apricots for a different twist.
Serving Suggestions
Serve chilled or at room temperature, garnished with a sprinkle of cinnamon or nutmeg for added flavor. This pie pairs beautifully with whipped cream or vanilla ice cream. For a complete dessert experience, consider serving alongside a slice of Chocolate Cloud Cake or fresh fruit salad.
Storage & Reheating
Store leftover Raisin Cream Pie in the refrigerator, covered with plastic wrap or in an airtight container. It’s best to consume within 2-3 days for optimal freshness. If you want to reheat, do so gently in a low oven to avoid melting the meringue too quickly, which can affect its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Cream Pie(Makes 2 Pies) contains roughly 714 calories, with 9g protein, 143g carbohydrates, and 2g fat. It is an excellent source of vitamin C (99% of the Daily Value), dietary fiber (50% of the Daily Value), and potassium (29% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1848mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie in advance?
Yes, you can prepare the filling and bake the pie crust a day ahead. However, it's best to add the meringue just before serving to maintain its texture. Store the filled pie in the refrigerator and cover loosely to prevent condensation from forming on the meringue.
What can I use instead of raisins?
If you’re not a fan of raisins, you can substitute them with chopped dried apricots or cranberries for a different flavor profile. Dried cherries also work well and add a nice tartness to the pie. Just ensure they are cooked and drained similarly to the raisins.
Why is my meringue weeping?
Meringue can weep due to excess moisture or undercooking. Make sure your egg whites are beaten to stiff peaks, and avoid humid conditions when preparing. Baking the meringue until it's golden brown also helps to set it properly, reducing the chances of weeping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).