Zutaten für Sour Cream Raisin Meringue Pie
- Pie Crusts
- 1/4 cup cornstarch
- Sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 2 large egg yolks
- 1 cup raisins
- 2 tablespoons lemon juice
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons packed light brown sugar
- 1/2 teaspoon vanilla extract
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Zubereitung von Sour Cream Raisin Meringue Pie
- Preheat oven to 400°F (200°C).
- In a medium saucepan, whisk together the cornstarch, granulated sugar, salt, and nutmeg.
- Stir in the sour cream until smooth.
- Whisk in the egg yolks, raisins, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Continue to boil and stir for 1 minute.
- Immediately pour the hot filling into the prepared pie shell.
- Prepare the brown sugar meringue:
- In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add the brown sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Do not underbeat!
- Beat in the vanilla extract.
- Mound the meringue generously onto the hot pie filling, sealing the edges to the crust to prevent shrinking or weeping.
- Bake for 10-12 minutes, or until the meringue is lightly browned.
- Let cool completely on a wire rack away from drafts before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
220g
Fat
39g
Carbs
23g
