by Andrew Kaufteil
Prep Time 0:15
Cook Time 0:20
Sometimes food is like a time portal, and nothing takes me back like Sour Cream Raisin Pie. In 1997 I left sunny South Florida to attend Macalester College in chilly Minnesota. Upon arrival, I was exposed to all kinds of unique foods; to foreign recipes like “cookie bars” and delights made with dried fruit – prunes, raisins, coconuts, and dates. My favorite, and I know it sounds strange, is Sour Cream Raisin Pie. This pie is like a custardy, homey, comfort food version of cheesecake. I shared this recipe with Gabi because it qualifies as “BrokeAss” and because Midwestern cuisine deserves some props – especially during wintertime. I experimented with this recipe, scarfed down an initial slice, took a second slice, and for a few bites, I was in St. Paul, shag carpet and all – Oh sure, you betcha!
- Ingredients
- 1 cup raisins $3 for 15 oz.
- 2/3 cup sugar Pantry
- 3 tbsp corn starch $2 for 16 oz.
- pinch salt Pantry
- pinch ground cloves $1.50 for 1 oz.
- 1/2 tsp cinnamon $1.50 for 1 oz.
- 1 cup sour cream (full fat) $1.75 for 8 oz.
- 3 egg yolks $1.50 for 12
- 1/2 cup half and half $1 for a pint
- 1 pre-made pie shell, baked according to directions $3 for 2
- whipped cream (optional)
Total Cost of Ingredients $15.25
In a small saucepan, put raisins in enough water to cover and boil. After it boils, turn off heat and set aside.
In a large saucepan, mix dry ingredients: sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream. Beat in egg yolks. Add half and half. Cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick (keep stirring – don’t give up!). Remove from heat.
Drain raisins, reserving 1/2 cup “raisin juice”. Stir juice into filling. Add raisins. Pour into baked pie shell.
Serve warm or (preferably) cold with whipped cream. Store in the refrigerator.
Andrew Kaufteil is the Senior Director of the UCSF Alumni Association.
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What They're Saying
Middle Kid, on Jan 9, 06:20 PM, wrote:
Takes me back to the mid to late 40’s in Kansas, the middle of 5 kids my Mom fed on next to nothing, but tasted like heaven!
Sariyan, on Feb 7, 09:43 AM, wrote:
I made this two days ago and it is absolutely amazing! Love the fall flavors.