Sour Cream Raisin Pie

This post may contain affiliate links, please see the privacy policy for details.

Eat a slice of nostalgia with this delightful sour cream raisin pie! This Midwest classic features a luscious homemade sour cream filling, brimming with plump raisins and a hint of warm cinnamon, all nestled in a convenient store-bought pastry crust. Topped with a fluffy, toasted meringue, this pie offers a perfect balance of tangy sweetness and creamy texture that will transport you back to Grandma’s kitchen. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this pie is always a favorite!

A slice of meringue-topped sour cream raisin pie is lifted from the metal pan, its rich filling brimming with raisins, and placed on a wooden table.

This mouthwatering sour cream raisin pie is easy to make and perfect for pretty much any occasion. Sour cream, raisins and cinnamon pair so well in this sweet treat.

If you enjoy this pie, you might also like sour cream cookies, sour cream pound cake, blueberry cream cheese muffins, or these oatmeal raisin muffins.

A slice of pie on a white plate with a fork. The pie has a creamy filling with chocolate chips and a fluffy, toasted meringue topping, reminiscent of sour cream raisin pie. Another pie is visible in the background.

Why You’ll Love It

Tastes delicious: The tang of sour cream contrasts so well with sweet plump raisins, aromatic earthy cinnamon and that irresistible sweet meringue topping.
Simple to prepare: Starting off with a store-bought or readymade pie crust means cutting down on the prep time.
A make-ahead option: You can prepare this tasty sour cream and raisin pie in advance and just keep it in the refrigerator until it’s time for dessert!

A slice of sour cream raisin pie with a creamy filling containing raisins and topped with a layer of fluffy meringue sits on a plate next to a fork.

Sour Cream and Raisin Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pie crust: You need dough for a 9-inch pie which you should be able to find at the store.
Raisins: One of the main ingredients. They add visual appeal, sweetness and texture.
Half & Half: For a velvety, creamy texture.
Sour cream: Adds a great tang.
White sugar: For sweetness.
Cornstarch: To get the filling consistency just right.
Ground cinnamon: Adds a warm, earthy taste which complements the creamy texture and sweet raisins.
Eggs: The yolks are for the filling while the whites are for the meringue layer.
Cream of tartar: To stabilize the meringue.

Various baking ingredients, like sugar, milk, cinnamon, and flour, sit on a wooden surface alongside raisins and sour cream. A roll of dough and eggs complete the scene, perfectly set for crafting a delightful sour cream raisin pie.

How to Make Sour Cream Raisin Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the pie crust: Press your pie dough into a 9-inch pie dish. Poke some holes in the bottom with a fork and add parchment paper and then pie weights or dried beans on top. Bake until golden brown and then allow to cool.
Make the pie filling: Heat the Half & Half with the sugar in a pan on the stove. Pour some of this into the egg yolks, whisking all the time. Pour the egg mixture back into the pan, whisking some more, and then add the sour cream and cornstarch. Cook, whisking constantly, until thick.
Fill the pie crust: Drain the raisins and stir them into the filling with the cinnamon. Pour this creamy filling into the cooled pie crust and leave it to set in the refrigerator for several hours.
Make the meringue topping: Beat the egg whites with cream of tartar until you get soft peaks. Beat in the sugar until you get stiff peaks, then spread the meringue mixture over the pie filling.
Bake the sour cream raisin pie: Bake until the meringue is golden, and then serve.

A slice of sour cream raisin pie with a browned meringue topping sits on a plate, accompanied by a fork.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use a gluten free pie crust.
Pie crust: You can use store-bought pie dough, a pre baked pie crust or even your own pie crust recipe.
Raisins: Substitute chopped dates or dried cranberries.
Sour cream: Greek yogurt also works.
Ground cinnamon: Swap for ground nutmeg or pumpkin pie spice.
Cream of tartar: Sub white vinegar or lemon juice to help stabilize the meringue.

A slice of sour cream raisin pie with meringue topping sits on a plate, showcasing its raisin-studded filling. In the background, a rustic wooden table complements another pie waiting to be enjoyed.

Serving Suggestions

Appetizers: Begin your meal with taquitos made with Mexican shredded chicken.
Main dishes: Za’atar crusted chicken with farro is a great main dish, or consider hibachi chicken with hibachi noodles, and a lemon parmesan salad.
Desserts: Finish the meal with a slice of this wonderful sour cream and raisin pie, perhaps paired with whipped cream or a scoop of vanilla ice cream.

A slice of sour cream raisin pie with a creamy topping and chocolate chips is being lifted from a pie dish on a wooden table.

How to Store Sour Cream Raisin Pie

Store: Leftovers can be stored in the refrigerator for up to 3 days, tightly covered to maintain freshness.
Freeze: If freezing, it’s best to do so without the meringue topping, as the meringue tends to get watery when thawed. Freeze the pie base wrapped in plastic wrap and aluminum foil for up to 2 months, then make and add the meringue topping just before serving for the best texture and appearance.
Thaw: Defrost it in the refrigerator overnight.

A lemon meringue pie, reminiscent of a sour cream raisin pie, sits invitingly in a baking dish with one slice missing. Placed on a wooden surface, it is accompanied by forks, a striped cloth, and cinnamon sticks.

Top Tips

Tempering the egg: If you add the egg yolks to the hot cream mixture, they’ll just curdle and scramble, so it’s important to add a little of the cream mixture to the egg yolks and then add that back into the remaining mixture in the pan, in order to achieve a smooth filling.
No cream of tartar on hand? Swap the ¼ teaspoon cream of tartar for 3/8 teaspoon of baking powder (since baking powder is a mixture of baking soda and cream of tartar).
No pie dish? If you don’t have a 9-inch pie dish or you’re giving this pie as a gift, why not use one of these disposable foil pie dishes?
Chilling time: You need to refrigerate the pie for at least 3 hours before adding the meringue top layer. You can leave it for anywhere from 3 hours to 24 hours at this point.

A sliced sour cream raisin pie with a golden-brown meringue topping sits invitingly on a wooden table. The creamy filling, dotted with visible raisins and hints of nuts, nestles perfectly within the metal dish.

Raisin Cream Pie FAQs

Why is the pie watery under the meringue?

A watery layer under the meringue, called weeping, can occur if the meringue isn’t sealed properly to the crust, if it’s overbaked, or if the pie is stored for too long before serving. To prevent this, spread the meringue over the chilled filling, ensuring it touches the edges of the crust all around to create a seal. Avoid overbaking, as this can cause the meringue to release moisture. Bake just until the topping is golden brown. For the best results, assemble and serve the pie fresh, as storing the meringue can lead to a watery texture over time.

Why do you add pie weights or dried beans to the pie crust before baking?

This adds weight on top of the pie base. Without the weights, the crust would rise up in the middle like a dome instead of lying flat.

A sour cream raisin pie with a browned meringue topping sits elegantly on a plate next to a striped cloth, accompanied by a stack of plates and forks.

Old Fashioned Sour Cream Raisin Pie Recipe

Unbaked pie crust with parchment paper and dry beans inside rests on a wooden surface, preparing for blind baking—an essential step for crafting the perfect sour cream raisin pie.

You’re going to love this incredibly delicious raisin cream pie. A soft and tangy cream raisin layer sits in a baked pie shell and this recipe is simple enough for anyone to whip up, whether or not you’ve made pies before. It’s a really delicious recipe that everyone is going to love.

Other Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.