Sour cream raisin pie is a Midwestern favorite that feels familiar the moment you taste it. Creamy, lightly tangy, filled with plump raisins and warm spices and topped with sky-high meringue. It’s one retro recipe that deserves a comeback.

If you didn’t grow up in the Midwest, sour cream raisin pie might sound a little… unexpected. But if you did, there’s a good chance this pie feels instantly familiar.

It’s one of those old-fashioned desserts that quietly showed up at family gatherings, church potlucks and holiday tables.

Sour cream raisin pie has deep roots in Midwestern and traditional Norwegian baking, where simple pantry ingredients were often turned into comforting desserts. Before refrigeration and modern grocery stores, cooks relied on things they already had on hand: raisins for sweetness, sour cream for richness, and a flaky pie crust to hold it all together.

The result is a custard-style pie that’s tangy, creamy, and warmly spiced. Somewhere between a raisin cream pie and a classic custard.

In my family (and honestly, in my hometown in Minnesota), sour cream raisin pie was just a thing. Everyone seemed to know it, and everyone had their own slight variation on the recipe: A little more cinnamon, thicker filling, thinner filling, etc.

If you’re new to sour cream raisin pie, don’t let the name scare you off. This is a humble, budget-friendly dessert that’s stood the test of time for a reason. And now, it’s a part of my retro recipes collection.

And if you grew up with it? You already know – this one tastes like home.

What You’ll Need

The ingredient list for sour cream raisin pie is basic and easy to find:

For filling:

• Sour cream
• Egg yolks
• Flour
• Granulated sugar
• Raisins

For meringue:

• Egg whites
• Granulated sugar
• Cream of tartar

Pie crust: 

• Option 1: Make your own using this foolproof butter pie crust
• Option 2: Use a frozen store-bought crust (this is what I did)

The Process: Homemade Sour Cream Raisin Pie

Wondering how to make homemade sour cream raisin pie? Scroll down for the detailed recipe. Here’s the process, in a nutshell:

• Separate eggs: For this recipe, the egg yolks and whites need to be separated. The egg yolks are used in the custard, and the egg whites are used in the meringue. This is a resourceful recipe that doesn’t waste any part of the egg. See instructions, below, for how to separate whites from yolks.
• Make custard filling: Combine the egg yolks, sugar, sour cream, flour, and raisins. Cook on the stovetop, stirring constantly, until the mixture begins to thicken. Add vanilla.
• Make meringue: Whip 3 (or more) egg whites with cream of tartar and granulated sugar until soft peaks form.
• Prepare pie: Place cooled, cooked filling in the baked pie crust. Spoon on meringue. Bake until meringue is golden brown. Cool slightly and enjoy!

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How to Separate 3 Egg Whites from Yolks (Using 3 Bowls)

This sounds more complicated than it is – but the idea is to separate the whites from the yolks with no cross-contamination:

1. Set up three bowls: You’ll need one bowl for the yolks, one bowl for the final egg whites, and one small “working” bowl for cracking each egg.

2. Crack the first egg into the working bowl: Crack the egg on a flat surface and open it over the small bowl. This way, if the yolk breaks, it won’t ruin the rest of your whites.

3. Separate the yolk from the white: Gently transfer the yolk back and forth between the shell halves, letting the white fall into the working bowl. When only the yolk remains, place it in the yolk bowl.

4. Transfer the white: If the white is completely free of yolk, pour it from the working bowl into the bowl for the egg whites.

5. Repeat with the remaining eggs: Crack and separate each egg one at a time using the same method. Always use the working bowl first before adding whites to the main bowl.

6. Check before moving on: Once all three eggs are separated, double-check that no yolk is in the whites. Even a small amount of yolk can prevent egg whites from whipping properly.

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Frequently Asked Questions

Q: Is the pie baked?

A: The crust and meringue are baked – but the filling is cooked on the stovetop. The pie crust is blind baked without filling. The filling is made separately on the stovetop.. After the filling is added to the baked crust, the whipped meringue is added and then baked shortly to brown.

Q: What does sour cream raisin pie taste like?

A: Sour cream raisin pie is a thick, creamy, custard pie that has a bit of a tang due to the sour cream and raisins. The sweet filling is offset by the flaky crust and fluffy meringue.

Q: What if my raisins are dried out?

A: If you’re using old or dried-out raisins, simply rehydrate them in boiling water for a minute or two. Drain before adding to the filling.

Q: Does sour cream raisin pie need to be refrigerated?

A: Yes. Because this pie contains a custard filling and meringue, it should be stored in the refrigerator once it has cooled completely. Cover loosely and refrigerate for up to 3 days.

Q: Can I use golden raisins instead of regular raisins?

A: Yes. Golden raisins work well and have a slightly milder, sweeter flavor. Either type can be used in this recipe.

Q: Can I make sour cream raisin pie ahead of time?

A: Yes. The pie can be made a day in advance and stored in the refrigerator. For best results, add and bake the meringue the same day you plan to serve it.