Raisin Cream Pie Recipe
Total Time: 45 minutes
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 8
Description:
Indulge in the nostalgic charm of a Raisin Cream Pie that harks back to the culinary traditions of yesteryears. This delightful dessert, inspired by the wisdom of a grandmother from the 1950s, is a testament to the timeless allure of classic recipes. The harmonious blend of raisins, velvety custard, and a cloud-like meringue topping makes this pie an absolute treat. A journey into the past, this Raisin Cream Pie is not just a dessert; it’s a nostalgic revelation that will surely surprise and delight your taste buds.
Ingredients:
- 1 1/2 cups raisins
- 2 cups water
- 3 eggs
- 1 cup sugar
- 2 tablespoons vinegar
- 2 tablespoons flour
- 2 tablespoons butter
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 6 tablespoons sugar (for meringue)
- 1 Baked 9″ pie shell
Nutritional Information (per serving):
- Calories: 282.1
- Fat: 4.8g
- Saturated Fat: 2.4g
- Cholesterol: 77.4mg
- Sodium: 150.5mg
- Carbohydrates: 57.8g
- Fiber: 1.1g
- Sugar: 50.7g
- Protein: 4.8g
Instructions:
-
Prepare the Raisin Filling:
- In a saucepan, combine the raisins and water. Simmer for 5 minutes.
- In a separate bowl, beat together egg yolks, sugar, vinegar, and flour until the mixture is light and creamy.
- Slowly add this mixture to the simmered raisins.
- Cook the filling, stirring constantly, until it thickens (approximately 4 to 5 minutes).
- Remove from heat, stir in butter, and cool until lukewarm.
-
Make the Perfect Meringue:
- Ensure egg whites are at room temperature for optimal volume.
- Place egg whites in a medium bowl, add cream of tartar, salt, and vanilla.
- Using an electric or hand beater at medium speed, beat until the entire mixture is frothy.
- Gradually add sugar, beating well after each addition. Avoid under-beating.
- To test, rub a small amount of meringue between your fingers to check for graininess. Continue beating until stiff, pointed peaks form when the beater is lifted slowly.
-
Assemble and Bake:
- Pour the raisin mixture into the pre-baked 9″ pie shell.
- Top the pie with the prepared meringue, ensuring it touches the inner edge of the crust to seal.
- To prevent shrinkage, place spoonfuls of meringue around the edge of the pie filling.
- Pile the remaining meringue in the center of the pie, spreading it to meet the meringue around the edge.
- Lift up meringue over the pie in points with the back of a teaspoon.
- Bake in a moderate oven (350°F) for 12 to 15 minutes, or until the meringue peaks turn golden brown. Avoid over-baking to prevent weeping.
- Cool the pie gradually away from drafts.
Pro Tips:
- To achieve the perfect meringue, beat the egg whites until stiff peaks form, ensuring sugar is fully dissolved.
- Testing the meringue for graininess is crucial; it should be smooth between your fingers.
- Take care not to over-bake the meringue to prevent any potential weeping.
Embrace the heritage of this Raisin Cream Pie, a dessert that transcends time, and relish in the comforting flavors that have stood the test of decades. It’s not just a recipe; it’s a culinary journey into the heart of cherished family traditions. Share this delicious slice of history with your loved ones and create your own timeless memories.
