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Sour Cream Raisin Pie

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If this sour cream raisin pie tastes like something your grandma would make, it’s because she probably would! This pie is sweet, creamy, and delicious. It almost tastes a bit like a lemon pie with raisins with a pillow of fluffy meringue on top.

Piece of sour cream raisin pie showing thick custard filling, and fluffy white meringue with golden brown top, ready to eat.

This old fashioned pie is creamy with a bit of tang from the addition of the sour cream. It is perfect for raisin lovers and people who aren’t huge fans alike. Each bite comes with a bit of delicious nostalgia.

Have you ever had a raisin pie? Beneath the layer of white meringue lies a filling made of sour cream and raisins.  It sounds kind of strange, but it is super delicious. 

This vintage recipe tastes like a classic because it is.  Serve up a slice and your taste buds will be instantly transported to grandma’s kitchen.

I have been wanting to whip up one of these pies for quite some time.  My friend Val from Corn, Beans, Pigs and Kids makes a lot of pies and raisin is one of her favorites.

She has an updated sour cream and raisin pie recipe that looks delicious. Every time she mentions making it my mouth waters.

Ingredients including pie pastry, eggs, sour cream, sugar, flour, cream of tartar and raisins, ready to be made into a pie.

But it is a bit different than what I have in mind when I think of a raisin pie.  That is because the only time I’ve had a pie like that was at a diner that used to be in a small town just outside of ours.

My parents went there for lunch quite a bit.  I joined them once and my mom was raving about the raisin pie. It quickly became her favorite pie and she frequently went there just to get a slice.

It sounded like such an odd pie filling so I was intrigued.  Of course we had to order a slice.

That diner put a HUGE cloud of meringue on top of theirs.  Then there was the creamy sweet filling dotted with raisins.

You know what? It lived up to the hype!

I haven’t had a raisin pie since that day. But seeing it mentioned every so often makes me want more.

While Val’s pie looks delicious, it uses pudding mix and whipped topping to give a similar feeling.  I wanted the real deal meringue pie, so I made it old school style.

My husband was very curious what I was making when he saw the pre-baked pie crust.  When I told him it was a raisin pie he was dubious.

He had never heard of a raisin pie and apparently was picturing something more along the lines of a pecan pie but with raisins.  While it does seem like something like that would work, I think we were both glad that’s not what I had in mind!

Making the Raisin Sour Cream Pie

You want to start by giving the pie crust a blind bake.  Make homemade flaky pie crust or buy a crust from the store, either works well.

Place the crust in a 9″ pie plate and crimp the edges.  Use a fork to poke some holes in the bottom of the crust.

Then line it with aluminum foil or parchment paper and fill it with pie weights or dry beans.  Bake it until it is lightly golden brown.  Set it aside to cool.

You will want to make sure you have everything out and ready when you get ready to fill the pie.  You want the filling to still be as warm as possible when you put the meringue on top.

The filling is loaded with an entire 16 ounce container of sour cream.  This is not a great place to try to save some calories and use low fat.

The full fat version is going to give you a much creamier and more delicious result.  Ideally your sour cream won’t have stabilizers or anything in it, you want real deal sour cream.

The filling ingredients are really simple and there are so few of them, you want to make sure they are good quality so they can sing. Make sure the filling mixture is bubbly and thick before you turn off the heat.

The flour and egg yolks should give the filling a nice custard-like consistency. It is the perfect thing to suspend the plump raisins and it almost has a citrus flavor without the addition of lemon juice.

Thickened sour cream and raising custard inside pie crust, ready for meringue topping.

The Meringue Topping

Meringues always feel a little bit tricky.  There are so many things that can go wrong, but really they are pretty simple. 

For the best results, you want the filling to be hot when you put the meringue on top.  So leave the warm sour cream filling in the saucepan on the stove until the meringue is ready to go. 

Egg whites in mixer bowl, ready to be made into meringue.

Make sure your bowl and beaters are super clean.  Any tiny little bit of grease can affect how well the eggs whip.

On the same vein, even a tiny drop of yolk in the whites can ruin the meringue.  It is a good idea to separate the eggs over a separate small bowl.

Once you are sure the egg white doesn’t have any yolk in it, dump it in the bigger bowl.  That way if you accidentally break a yolk, you don’t have to start over if there are multiple whites in the big bowl already.

Frothy egg white and cream of tartar mixture, ready to start adding sugar to make meringue.

Start by beating the egg whites and a little cream of tartar until they are really frothy and foamy.  It doesn’t quite have to be soft peak stage, but you want it to be airy.

Then slowly add sugar while the beaters are going.  Add just a tablespoon at a time so that the sugar has a chance to fully incorporate and dissolve.

Once all of the sugar is added, turn the electric mixer up to high and let’er rip.  You want to beat it until it is glossy and holds stiff peaks.

Mixer bowl and whisk with fluffy white meringue, ready to go on pie.

It is possible to over whip the egg whites and make it grainy. So make sure to keep an eye on it and stop when it has a sheen and holds it shape well.  This should take about 3 minutes.

Putting the meringue over hot filling helps to cook it evenly as well as reduces the risk of the filling steaming and causing a layer of liquid between the filling and the meringue.  You also want to try to get the meringue all the way to the edges.

Meringue filling spread over warm pie filling, ready to go in the oven to set.

That way the meringue doesn’t shrink as it cooks and cools. You want to create a seal and give it something to hold on to.

Once the pie has been baked and the top of the meringue is a light brown, remove it from the oven and let it cool slowly.  That will help keep the meringue from weeping. 

After the pie has been cooled to room temperature, transfer it to the refrigerator to make sure the filling is set.  After a couple of hours of chilling it is ready to serve!

If you don’t want to mess with making a meringue, you can make some whipped cream instead. That would be a really tasty way to top this easy custard pie as well.

What Does it Taste Like?

The filling is super creamy.  It almost tastes like there is lemon in it from the sour of the sour cream.

The raisins are soft with a slight chew.  The meringue is like a fluffy marshmallow cloud on top!

It is super tasty, but on the rich side.  So err on the side of smaller slices.

The reactions of my family were pretty funny.  My dad instantly remembered it from the olden days and my mom was super excited.

My brother didn’t remember having raisin pie before and he called it an “old people pie” but didn’t have any issue eating his whole slice.

My husband who envisioned a pecan pie texture was pleasantly surprised with the creamy filling. He was pretty excited about the meringue on top too.

Sour cream and raisin pie with meringue on dessert plate with fork, with remaining pie nearby.

More Great Vintage Dessert Recipes

If you want more old fashioned desserts, try my baked peanut butter pie recipe. Or if you are in a cake mood try my great-grandma’s butter cake with fudge frosting.

Old fashioned fruit cocktail cake is another great option. It is a scratch made cake, but only takes a handful of pantry staples to make.

Or try a vintage poor man’s cake. The batter is made in a saucepan and it’s loaded with spice and raisins, it is easy to make and tastes like grandma’s kitchen.

If you are looking for more pie inspiration, check out my collection of pie recipes.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Slice of sour cream raisin pie with meringue on top on small dessert plate with fork, ready to eat.

Old Fashioned Sour Cream and Raisin Pie

Servings: 12 Servings
Author: Carlee
This classic pie has a smooth creamy sour cream filling dotted with raisins. Top it with a sweet meringue for a great pie experience.
4.82 from 58 ratings
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 4 hours 50 minutes


  • 1 unbaked pie crust
  • 3 eggs divided
  • 3 Tablespoons all purpose flour
  • cups granulated white sugar divided
  • 2 cups sour cream full fat
  • 1 cup raisins
  • ½ teaspoon cream of tartar


  • Preheat oven to 425°F. 
  • Roll out the pie crust. Place it in a 9-inch pie plate and crimp the edges. 
  • Pierce the bottom several times with a fork.  Then line with with foil or parchment paper. Fill with pie weights or dry beans.
  • Bake for 10-12 minutes or until it's a light golden brown.
  • Remove from oven, remove the weights and allow to cool. Drop the oven temperature to 350°F. 
  • Meanwhile in a large saucepan stir together 1¼ cups granulated sugar and the flour.
    3 Tablespoons all purpose flour
  • Separate the eggs, placing the whites in a really clean large bowl for the meringue. 
    3 eggs
  • Add the 3 egg yolks and sour cream to the sugar and flour mixture in the saucepan. Stir in the raisins.
    2 cups sour cream, 1 cup raisins
  • Cook over medium heat, stirring constantly until the mixture is thick and bubbly. Turn off the heat but leave the mixture over the warm burner to keep it warm.
  • Add the cream of tartar to the egg whites and beat on medium heat until really frothy. 
    ½ teaspoon cream of tartar
  • Start adding the remaining half cup of sugar about a Tablespoon at a time while beating the egg whites.  Once all of the sugar is added,  turn the mixer to high speed and beat until the meringue is glossy and holds stiff peaks. 
  • Spread the warm raisin filling mixture into the pre baked pie crust. Smooth it out. Spoon meringue over the top of the filling, being sure to spread it all the way to the edges of the pie. You want to seal the whole pie.
  • Bake at 350°F for 15 minutes. Cool at room temperature for 1 hour then chill for at least 3 hours before serving.
  • Serve chilled or at room temperature. 


Serving: 1ServingCalories: 291kcalCarbohydrates: 49gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 69mgSodium: 52mgFiber: 1gSugar: 40g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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bite of sour cream raisin pie topped with a layer of fluffy meringue on fork.

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Recipe Rating


Saturday 20th of April 2024

Delicious recipe. I appreciate that your recipe doesn't call for all the spices. Someone asked about the water. I remember as a kid (I'm in my fifties now) that it was standard knowledge for recipes that you had to soak the raisins in boiling water before using to plump them up. Now I do that and add a little rum to the hot water. Drain the excess water before putting in your recipe.


Saturday 20th of April 2024

That is such a great idea! I am glad you liked the pie.

Robert Anderson

Saturday 6th of April 2024

To be honest, I haven't made this one yet, but I am in the grocery store buying ingredients as I comment. When I was in high school I worked at a restaurant and we specialized in homemade pies as one of our classic items. We also made our own vanilla ice cream. Yes, in the back of the restaurant making large big aluminum containers full of vanilla ice cream. And one afternoon my mother made a sour cream raisin pie which I immediately thumbed my nose at and walked out the door and then thought I could bring it to work. See if anybody likes it. I sold that pie in 10 minutes and had people fighting over the last slice. Of course I went home and demanded more pies. It's been 40 years since that day at least 40 years and today I'm in the grocery store buying raisins and sour cream and all the ingredients because I'm stuck at home waiting for surgery. And as I'm walking down the aisle, I looked at dried cranberries and thought oh boy I'm making two. By the way, my mother's name is Carleen so it really touched my heart that you're names are so similar. Gotta run.


Saturday 6th of April 2024

I love that story so much! I can see why you might have turned you nose up at the idea of the raisin pie. I am glad your opinion was changed. I love how similar the names are too ❤️

Dara Stephens

Wednesday 28th of February 2024

I didn’t make this pie and I may not ever, but I had to comment on how freakin’ thoughtful you are to put the quantity of each ingredient below the step it’s being used in so you don’t have to scroll back up to keep checking!! Everything in me loves that!


Wednesday 28th of February 2024

I am so glad you like that! I find it helpful as well.


Thursday 18th of January 2024

I can't wait to try this pie but if I choose to top it with whipped cream instead of meringue do I bake the filling in the prebaked pie crust?


Thursday 18th of January 2024

I wouldn't. Just make sure you crust is a nice golden brown when you blind bake it. Then add the custard and chill. Cover it with plastic wrap if you want to keep from getting a skin. Then add the whipped cream when you are ready to serve.


Friday 12th of January 2024

The moment you mentioned Sour cream you had my full attention. Yummy. Pinned to have a go at this one.


Saturday 13th of January 2024

I hope you love it!