This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Sour Cream Raisin Pie With Meringue
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- #106948
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 baked pie shell (9-inch size)
Filling
1 1/2 tablespoon cornstarch
1 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 cup sour cream
3 egg yolks
1 1/2 cup raisins
1 tablespoon lemon juice
Brown-Sugar Meringue
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
directions
Combine cornstarch, sugar, salt and nutmeg in a saucepan. Blend in the sour cream, then the egg yolks, raisins, and lemon juice.
Cook over medium heat, stirring constantly, until mixture is thick and comes to a boil. Boil for 1 minute, then turn into baked pie shell. Prepare meringue (see below).
Preheat oven to 400 degrees F.
For Meringue: Whip egg whites until frothy. Beat in cream of tartar and continue beating until peaks start to form. Beat in sugar, 1 tablespoon at a time, then beat in vanilla.
Heap meringue onto pie and seal edges. Bake for 10 minutes. Let cool away from drafts.
added by
jewell06
nutrition data
Nutritional data has not been calculated yet.
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