Over the years, I’ve tried MANY SOUR CREAM RAISIN pies and this one is by far our family favorite. My dad LOVES this pie. He was my taste tester years ago when I first set out to find a recipe that we would like. Some were baked, some had meringue on top, and others were just plain different. I finally tried this one in the Harvest Time Pies recipe booklet by Pillsbury and now it’s our favorite. It’s not baked so it doesn’t turn out dry and we prefer real whipped cream on top instead of meringue. So. Here it is. Our favorite raisin pie recipe.

1 ½ cups raisins
¾ cup sugar
¼ cup cornstarch
¼ tsp salt
¼ tsp nutmeg
2 cups whole milk
3 egg yolks, beaten
1 cup whipping cream
1 TBPS lemon juice
In medium saucepan, combine raisins, sugar, cornstarch, cinnamon, salt, and nutmeg. Stir in milk, blending until smooth. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute, remove from heat. Blend small amount of hot raisin mixture into egg yolks; return to saucepan. Add whipping cream; mix well. Cook until mixture starts to bubble, stirring constantly. Remove from heat; stir in lemon juice. Cool slightly; pour into cooled baked crust. Refrigerate 2 hours or until set.

Sorry… once again there aren’t any more pictures (LOL)! Something snapping so many pictures taking too much time >VBG>!