Old-Fashioned Sour Cream-Raisin Pie

Take a page out of grandma's book with this old-fashioned pie that deserves to be pulled out of the archives. As classic as they come, a well-made sour cream-raisin pie is the perfect combination of slightly tart, slightly crunchy. Though many Southerners have a family recipe for this custard pie stashed away, a pinch of this and a handful of that can easily be lost in translation from one generation to the next. We're here to help you with the details. One such tip? Be sure to beat the eggs until they're pale yellow. This will give your pie a boost in body and texture. The result will be a beautiful pie with a nice brown crust and creamy white interior. Finish with some whipped cream or a dollop of crème fraiche for any occasion pie that will be the talk of the party. Guests may even think it's better than grandma's original.  

Sour Cream-Raisin Pie
Photo: Victor Protasio; Prop Styling: Heather Chadduck; Food Styling: Chelsea Zimmer
Active Time:
15 mins
Total Time:
2 hrs 10 mins
8 serves


  • 1/2 (14.1-oz.) package refrigerated piecrusts (1 piecrust)

  • 3 large eggs

  • 1 1/2 cups granulated sugar

  • 1 cup sour cream

  • 1 cup raisins

  • 1/2 cup chopped pecans

  • 1 tablespoon all-purpose flour


  1. Preheat oven to 400˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Beat eggs in a medium bowl with an electric mixer on high speed until thick and light yellow, about 3 minutes. Stir in sugar, sour cream, raisins, pecans, and flour until combined. Pour mixture into piecrust.

  2. Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 45 minutes more. Cool completely on a wire rack, about 1 hour.

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