sour cream cinnamon pie recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • COOKIE CRUMB CRUST: 1¼ cup finely ground cookie crumbs (7 ounces) -- I used graham cracker crumbs. I used 28 "squares" of crackers to equal 7 ounces.
  • 2 tablespoons sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted and cooled
  • SOUR CREAM FILLING: ¾ cup (5.3 ounces) sugar
  • ¼ cup (1.2 ounces) cornstarch
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup whole milk (4.3 ounces)
  • 2 large eggs
  • 1½ cups (12.4 ounces) sour cream (not low-fat)
  • 1 cup (4.75 ounces) golden raisins, plumped (see below)
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream, whipped and barely sweetened or not at all (I prefer no extra sweet as the filling is so sweet)
  • cinnamon, for dusting
  1. Preheat oven to 350 degrees F. Lightly grease a pie pan and dust with flour. Set aside.
  2. Mix crumbs, sugar and melted butter in bowl. Mix until all crumbs are moistened. If the mixture holds together in a clump when squeezed, it's ready to use.
  3. Press the crumb mixture into the prepared pie pan.
  4. Chill in refrigerator for 30 minutes to 1 hour, until firm. Bake for 8 to 10 minutes, until lightly browned. Cool.
  6. First, plump golden raisins if they are dry (if moist, skip this step). Place in small bowl, cover with warm water, then drain off water immediately. Cover bowl and allow raisins to sit for about 4 hours to rehydrate. This step helps prevent weeping of raisins.
  7. In a medium bowl, mix ¼ cup sugar with cornstarch, cinnamon, and salt, and whisk until smooth. Add milk and eggs and whisk to combine. Set aside.
  8. In a medium saucepan on medium heat, mix the rest of the ½ cup of sugar with the sour cream, continuously stirring until sugar is dissolved and the mixture is hot.
  9. Slowly add ⅓ of the hot sour cream mixture to the egg-milk mixture, whisking constantly to temper. Return the tempered egg mixture to the rest of the sour cream mixture in saucepan and cook, constantly stirring again, to a boil. Cook, boiling and constantly stirring, for 2 more minutes. Remove pan from heat and stir in raisins and vanilla.
  10. ASSEMBLY: Pour the filling into prepared crust, smoothing the top if needed.Press a layer of plastic wrap over the top to prevent a skin from forming. Allow filling to cool, then refrigerate the pie until set, about 2 hours.
  11. The original recipe gives instructions on piping whipped cream over the top. I was lazy: I whipped the cream and just spread it on top of the set filling with a dusting of cinnamon. I let the pie set again for about 2 hours after the whipped cream blanket.
  12. This pie keeps well in the fridge for a few days, but best in 1 to 2 days.
Recipe by story of a kitchen at