How to Cook Appetizing Sour cream and raisin meringue pie

Sour cream and raisin meringue pie. In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon.

Sour cream and raisin meringue pie Immediately pour into baked pie shell. I thought it was crazy and that no such thing existed (because I am first generation Mexican). I was blown away by the pie (they put the meringue on top of it) and have NEVER found it again. You can cook Sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sour cream and raisin meringue pie

  1. You need of Pie crust.
  2. Prepare 1 of each prepared frozen pie crust according to package directions.
  3. It's of Filling.
  4. Prepare 4 of large eggs.
  5. Prepare 2/3 cup of Sugar.
  6. You need 1/3 cup of Cornstarch.
  7. You need 2 1/2 cup of Milk.
  8. Prepare 1 tbsp of Butter.
  9. Prepare 1 1/2 tsp of Vanilla extract.
  10. It's 1/2 cup of sour cream.
  11. You need 1 cup of raisins.
  12. It's of Meringue.
  13. It's 4 of each Egg whites.
  14. Prepare 1 tsp of vanilla extract.
  15. It's 1/2 tsp of cream of tartar.
  16. You need 1/2 cup of granulated sugar.

If this sour cream and raisin pie tastes like something your grandma would make, it's because she probably would! Cover and refrigerate any remaining pie. For meringue, place the egg whites and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Sour cream and raisin meringue pie step by step

  1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue..
  2. In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more..
  3. Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue..
  4. Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes)..
  5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking..
  6. Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving..

In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. In a heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil.

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