RAISIN MERINGUE PIE
I taught myself to cook early on in our marriage. Since I got home from work first, I took it upon myself to start supper. This pie is a treat for both the eyes and stomach.-John Brink, Harrison, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-87 servings.
Number Of Ingredients 10
Steps:
- In a heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside., In a bowl, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 3 minutes. Pour hot raisin filling to pastry shell. Spread meringue evenly over filling; seal edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
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