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Sour Cream Raisin Pie Recipe

Ingredients
  • CRUST:
  • 3/4 cup vanilla wafers - about 16 cookies, crumbed
  • 1/2 cup corn flakes - coarsely crumbed, about 1 1/2 cups of whole corn flakes
  • 2 tablespoons butter - melted
  • 1 teaspoon water
  • FILLING:
  • 1 1/2 cups raisins
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks - beaten
  • 1 cup sour cream - not fat free, lite will work fine
  • 1/2 tablespoon lemon juice
  • 1 cup cream - heavy whipping cream
Directions
PREP
1 hr
COOK
20 mins
READY IN
4 hrs
  • Preheat the oven to 400° F.
  • Set aside 1 tablespoon of vanilla-wafer crumbs for a garnish.
  • Combine remaining cookie crumbs, the corn-flake crumbs, sugar, melted butter and water until well-blended.
  • Press firmly into the bottom and up sides of a 9-inch pie pan.
  • Bake 5 to 10 minutes until lightly browned.
  • Set aside.
  • In a medium saucepan combine the raisins, sugar, cornstarch, cinnamon and salt, mixing well.
  • Add the milk slowly, stirring, until the mixture is smooth.
  • Cook over medium heat, stirring constantly and scraping the pan bottom until mixture boils.
  • Boil for 1 minute and then remove from heat.
  • In a small bowl, stir about 1/4 cup of the hot mixture into the egg yolks, then stir the diluted egg yolks into the hot mixture, stirring until completely blended.
  • In the same small bowl, stir about 1/4 cup of the hot mixture into the sour cream, then stir the diluted sour cream into the hot mixture, stirring until completely blended.
  • Cook, stirring constantly and scraping the pan bottom, until mixture bubbles.
  • Remove from heat, stir in the lemon juice and pour into the baked shell.
  • Refrigerate until set, at least 2 hours.
  • Sprinkle with reserved cookie crumbs.
  • Whip the cream and top the pie with it or pass it on the side.
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