Raisin Cream Pie


1 cup raisins in water to cover, cook 3 minutes, cool, don’t drain
3 egg yolks, beaten
1 cup thick sour cream
1 pinch salt
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla


Beat egg yolks, add sour cream, salt, and vinegar.  Dissolve cornstarch in water.  Cook until thick, stirring constantly.  Stir in raisins. 

Pour into baked pie shell


3 egg whites, beaten
1/4 teaspoon cream of tartar
6 tablespoons sugar

Beat until whites stand in peaks.  

Brown in a 350-degree oven. 


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