Ingredients for Raisin Cream Pie
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How to Make Raisin Cream Pie
- Combine 1 cup raisins and 1/2 cup water in a saucepan. Simmer for 5 minutes.
- In a medium bowl, whisk together 4 large egg yolks, 1 cup granulated sugar, 2 tablespoons white vinegar, and 1/4 cup all-purpose flour until light and creamy.
- Gradually whisk the raisin mixture into the egg yolk mixture.
- Cook over medium heat, stirring constantly, until the filling thickens (about 4-5 minutes).
- Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter. Let cool to lukewarm.
- Pour the raisin mixture into a 9-inch baked pie shell.
- **Prepare the Meringue:** Ensure egg whites are at room temperature for optimal volume.
- In a clean, grease-free medium bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating well after each addition, until stiff, glossy peaks form (rub a bit between your fingers; it should be smooth, not grainy).
- Add 1 teaspoon vanilla extract.
- Spoon meringue around the edge of the pie filling, sealing it to the crust to prevent shrinkage.
- Pile the remaining meringue in the center and spread to the edges, ensuring the filling is completely covered.
- Use the back of a teaspoon to create peaks on the meringue.
- Bake in a preheated moderate oven (350°F or 175°C) for 12-15 minutes, or until the meringue is golden brown. Over-baking may cause weeping.
- Cool completely away from drafts before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
202g
Fat
12g
Carbs
19g
