Sour Cream Raisin Pie
- Prep Time 0:15
- Cook Time 0:20
- 8 Comments
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!
- 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.