Raisin Cream Meringue Pie is my husband’s favorite pie. Filled with a vanilla cream pudding, a mix of dark and and golden raisins, and a pinch of fresh nutmeg, then topped with a sweet, fluffy meringue. The homemade flaky crust is a family favorite that never disappoints.
If you like raisins, you’ll love this Cream Pie.
A few year’s ago, my husband announced that he loves raisins. Since that day, he now wants me to put raisins in everything. And not just a few–he wants a lot of them. (I’m laughing here.) So, this recipe is dedicated to him.
I like to use both dark and golden raisins for the filling, which is simply an adaptation of my Coconut Cream Pie–formerly my husband’s favorite pie. Two more ingredients are freshly ground nutmeg and a bit of brandy, which really brings the filling up a notch in taste.
See more Pie Recipes or Raisin Recipes.
When I was testing this recipe, I tried it a few ways. One was a Sour Cream Raisin Pie, which are very popular with my husband’s family. However, in the end, we both decided that this was the best version. I hope you will like it as well. This cream pie would make a great choice for an Easter dinner.
Ingredients for Raisin Cream Meringue Pie
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Prepare the Ingredients
Carefully separate the egg yolks from the egg whites, placing egg whites in a large mixing bowl. Refrigerate the bowl of egg whites while you’re preparing the filling.
Be sure not to get any yolk in with the whites, or it will be keep your egg whites from stiffening.
Place the raisins in a bowl and stir in the brandy. If you don’t have brandy, you may use a spiced rum.
Make the Pie Pastry
In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in shortening. Add water in two parts, mixing until ingredients form a nice dough. Divide in half.
This recipe will make 2 pie crusts, so you may either make another cream pie or wrap and freeze it for later use. If I’m not making two pies, I will often use the extra dough to make a quiche. Or you may simply halve the pastry portion of this recipe.
Using a rolling pin, roll out on a floured surface big enough to fit pie pan. For this recipe crimp edges and poke tiny holes all around with a fork.
Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans.
Baking with the dried beans will keep your crust from shrinking, and baking on the lowest rack will ensure that your crust is fully baked before adding your pudding to it. You may also use metal pie weights such as a chain or beads.
Bake on lowest rack in oven for 20 minutes with beans. Remove beans and paper and bake for another 15-17 minutes until lightly brown.
Prepare the Filling
Using a medium saucepan, whisk together the whole milk, 1/4 cup granulated sugar, salt, and butter. Heat on medium high heat until butter begins to melt. This will only take a few minutes.
While the milk heats, in a small bowl, stir together egg yolks, 1/4 cup remaining sugar, and cornstarch. Temper yolks with a 1/2 cup of the warm milk, slowly whisking until it thins.
Add yolk mixture to saucepan and cook on medium-low heat for 4-5 minutes until mixture thickens, stirring constantly. Remove from heat and add raisins, vanilla extract, and freshly ground nutmeg. Set aside while you prepare the meringue.
Make the Meringue
Once you’ve blind baked the crust and the pudding is finished, it’s time to prepare the meringue. Using the large mixing bowl with the egg whites, add in vanilla extract, and cream of tartar. Beat together on medium speed for one minute.
Gradually add granulated sugar, one tablespoon at a time, beating on high for about 4 minutes. Mixture should form stiff glossy peaks.
Sometimes humidity in the air will effect the results of your meringue, causing it to be somewhat flat. If you’re experiencing high humidity, try refrigerating your egg whites to keep them cold until just before using.
Assemble the Pie
To assemble the pie, spoon the raisin cream pudding into the baked pie pastry. Top the filling with the meringue, carefully spreading to the edges of the pie so that the meringue touches the crust. I like to take my fork and gently tap around the top of the meringue to form peaks and give it a lift.
Top the meringue with freshly ground nutmeg. Bake at 350°F for 10-12 minutes or until the meringue is lightly browned. If little beads of caramel sugar form, even better.
Allow the pie to cool for 1 1/2 hours and then refrigerate for 6-8 hours before serving to ensure that the filling has set properly. Before serving, slice pie into 8 pieces.
To ensure clean slices, dip a butter knife into a glass of water between each slice. This will help make clean cuts in the fluffy meringue.
This recipe will serve 8 people. Store Raisin Cream Pie in a covered pie dish in the refrigerator for up to 3 days.
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Raisin Cream Meringue Pie
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cup vegetable shortening
- 1/2 cup cold water
- 1/2 cup raisins
- 1 cup golden raisins
- 2 tablespoons brandy
- 2 cups whole milk
- 1/2 cup granulated sugar divided
- 1/14 teaspoon salt
- 2 tablespoons butter
- 3 large egg yolks
- 3 1/2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg freshly ground
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
- 1/4 teaspoon nutmeg freshly ground
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Instructions Click to Start Cooking
- Preheat oven to 350°F. Gather the ingredients so you have everything close at hand.
- Carefully separate 3 large (3 large) egg yolks from 3 large (3 large) egg whites, placing egg whites in a large mixing bowl. Refrigerate the bowl of egg whites while you’re preparing the filling. (Be sure not to get any yolk in with the whites, or it will be keep your egg whites from stiffening.)
- Place 1/2 cup (72.5 g) raisins and 1 cup (145 g) golden raisins in a bowl and stir in 2 tablespoons (29.57 ml) brandy. If you don’t have brandy, you may use a spiced rum.
- In a medium bowl, mix together 2 cups (250 g) all-purpose flour and 1 teaspoon (4.93 ml) salt. Using a blending fork, cut in 7/8 cup (179.38 g) vegetable shortening. Add 1/2 cup (1.18 dl) cold water in two parts, mixing until ingredients form a nice dough. Divide dough in half.
- Using a rolling pin, roll out on a floured surface big enough to fit pie pan. For this recipe crimp edges and poke tiny holes all around with a fork.
- Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans. You may also use metal pie weights such as a chain or beads.
- Bake on lower oven rack for 20 minutes with beans. Remove beans and paper and bake for another 15-17 minutes until lightly brown.
- Using a medium saucepan, whisk together 2 cups (4.73 dl) whole milk, 1/4 cup granulated sugar, 1/14 teaspoon (0.35 ml) salt, and 2 tablespoons (29.57 ml) butter. Heat on medium high heat until butter begins to melt. This will only take a few minutes.
- While the milk heats, in a small bowl, stir together egg yolks, 1/4 cup remaining sugar, and 3 1/2 tablespoons (51.75 ml) cornstarch. Temper yolks with 1/2 cup warm milk, slowly whisking until it thins.
- Add yolk mixture to saucepan and cook on medium-low heat for 4-5 minutes until mixture thickens, stirring constantly. Remove from heat and add raisins, 2 teaspoons (9.86 ml) vanilla extract, and 1/2 teaspoon (2.46 ml) nutmeg. Set aside while you prepare the meringue.
- Using the large mixing bowl with the egg whites, add in 1/2 teaspoon (2.46 ml) vanilla extract, and 1/4 teaspoon (1.23 ml) cream of tartar. Beat together on medium speed for one minute.
- Gradually add 6 tablespoons (88.72 ml) granulated sugar, one tablespoon at a time, beating on high for about 4 minutes. Mixture should form stiff glossy peaks.
- To assemble the pie, spoon the raisin cream pudding into the baked pie pastry. Top the filling with the meringue, carefully spreading to the edges of the pie so that the meringue touches the crust. I like to take my fork and gently tap around the top of the meringue to form peaks and give it a lift.
- Grate 1/4 teaspoon (1.23 ml) nutmeg over the meringue.
- Bake at 350°F for 10-12 minutes or until the meringue is lightly browned. If little beads of caramel sugar form, even better.
- Allow the pie to cool for 1 1/2 hours and then refrigerate for 6-8 hours before serving to ensure that the filling has set properly. Before serving, slice pie into 8 pieces. (To ensure clean slices, dip a butter knife into a glass of water between each slice. This will help make clean cuts in the fluffy meringue.)
- This recipe will serve 8 people.
