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Raisin Sour Cream Pie - Betty Crocker by www.country-cooking.com
1 9" baked pie shell
1 1/2 tb Cornstarch
1 c Sugar; (plus 2 tbsp.)
3/4 ts Ground nutmeg
1/4 ts Salt
1 1/2 c Sour cream
1 1/2 c Raisins
1 tb Lemon juice
3 Egg yolks
-----brown sugar mer
-ingue-----
3 Egg whites
1/4 ts Cream of tartar
6 tb Packed brown sugar
1/2 ts Vanilla
Mix corn starch, sugar, nutmeg, and salt in a 2 quart sauce
sour cream. Stir in raisins, lemon juice, and egg yolks. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Boil and stir
1 minute. Pour into baked pie shell.
Meringe: Beat egg whites and cream of tartar in a 2 1/2 quart bowl until
foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of crust
to prevent shrinkage or weeping. Bake at 400 degrees until delicate brown,
about 10 minutes. Refrigerate any remaining pie immediately.
8 servings,
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