This raisin cream pie has light-as-a-cloud meringue, and is sure to be a favorite dessert with friends and family.

Source: Midwest Living

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Recipe Summary

prep:
1 hr
bake:
12 mins
total:
1 hr 12 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a lightly floured surface, use your hands to slightly flatten Old-Fashioned Piecrust. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

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  • Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.

  • For filling, in a medium saucepan, combine raisins and the 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

  • Meanwhile, in a medium bowl, stir together the 3/4 cup sugar, the flour, and cinnamon. Stir in half-and-half or cream until well combined. Add to raisin mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Remove from heat.

  • In a medium bowl, slightly beat egg yolks with a fork. Gradually stir about 1 cup of hot mixture into yolks. Return egg yolk mixture to hot filling in pan. Bring to a gentle boil. Cook and stir the mixture for 2 minutes; keep warm.

  • For meringue, in a small saucepan, stir together cornstarch and the 2/3 cup water. Cook and stir over medium heat until thickened and bubbly. Cool.

  • In a large bowl, beat egg whites with an electric mixer until soft peaks form (tips curl). Continue beating, while gradually adding the 1/2 cup sugar. Beat until stiff peaks form (tips stand straight). Fold in cooled cornstarch mixture.

  • Pour warm filling into baked pie shell. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake in a 400 degree F oven for about 12 minutes or until light brown. Store, covered, in the refrigerator. Makes 8 servings.

Nutrition Facts

509 calories; fat 21g; cholesterol 135mg; carbohydrates 76g; sodium 182mg.
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