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Sour cream raisin pie

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Ingredients/Components

sugar - 1/2 c
cinnamon - 1 tsp
eggs - 3 lg
vanilla - 1 tsp
salt - 1/4 tsp
brown sugar - 1/4 c
butter - 2 Tbsp
cornstarch - 3 Tbsp
nutmeg - 1/4 tsp
whipping cream - 1 c
lemon juice - 1/2 Tbsp
9-inch baked pie shell - 1 item
sugar, or to taste
fat-free sour cream - 1-1/2 c
fat-free half-and-half - 1/2 c
raisins, plumped - 1 c
lemon juice, or to taste
chopped hazelnuts - 1 Tbsp
cloves or allspice - 1/4 tsp

How to make sour cream raisin pie:

To plump raisins, cover with boiling water and let stand about 5 minutes until they are plump and soft; drain well before using.

Mix together sugar, brown sugar, salt, cinnamon, nutmeg, cloves and cornstarch. Mix together half-and-half, sour cream, eggs, lemon juice, vanilla and butter. Put both mixtures in a double boiler and cook on low heat until thickened. Fold in plumped raisins and hazelnuts. Pour into pie shell and cover with plastic wrap to prevent a film from forming during refrigeration. Refrigerate at least 3 hours. Prepare topping in the chilled bowl of your electric mixer using chilled beaters and beat the whipping cream, lemon juice and sugar on high until thick. Spread over pie top and refrigerate until serving.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.4

Average rating: 3.4, total votes: 8

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