Recipe of Gordon Ramsay Sour cream and raisin meringue pie

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sour cream and raisin meringue pie. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

The custard is rich and creamy but not overly sweet and the delicate brown sugar meringue looks beautiful. My husbands favorite pie is Sour Cream and Raisin and he loved it. I had never had this kind of pie and thought it sounded nasty but I really did like it. I thought it was crazy and that no such thing existed (because I am first generation Mexican).

Sour cream and raisin meringue pie is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Sour cream and raisin meringue pie is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook sour cream and raisin meringue pie using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sour cream and raisin meringue pie:

1. Make ready Pie crust
2. Make ready each prepared frozen pie crust according to package directions
3. Take Filling
4. Get large eggs
5. Take Sugar
6. Get Cornstarch
7. Take Milk
8. Make ready Butter
9. Get Vanilla extract
10. Prepare sour cream
11. Take raisins
12. Make ready Meringue
13. Take each Egg whites
14. Get vanilla extract
15. Make ready cream of tartar
16. Make ready granulated sugar

Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping. Stir in egg yolks, raisins and lemon juice.

Instructions to make Sour cream and raisin meringue pie:

1. Preheat oven to 325°F. Separate egg yolks from whites; set whites aside for meringue.
2. In a medium saucepan combine sugar and cornstarch. Gradually stir in milk cooking over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more.
3. Remove from heat. Slightly beat egg yolks and gradually stir about 1 cup of hot filling into yolks. Add egg yolk mixture to remaining filling in saucepan. Return to heat, bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat, stir in butter, vanilla, sour cream and raisins. Keep filling warm, prepare meringue.
4. Allow egg whites to stand at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed until soft peaks form. Slowly add sugar on high speed until stiff peaks form. (About 4 minutes).
5. Immediately spread meringue over hot pie filling, making sure to seal the pastry edge to prevent shrinking.
6. Bake for 30 minutes in 325°F preheated oven. Remove and cool on a wire rack for 1 hour. Chill for 3 - 6 hours before serving.

Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Immediately pour into baked pie shell. Plus I always had sour cream raisin pie for dessert.

So that’s going to wrap this up for this exceptional food sour cream and raisin meringue pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!