Nancy's Recipe

Sour Cream Raisin Pie

Category: Cakes, Pies, Desserts

One of the best pies. Rich and creamy!

Serves at least 8 from one large pie crust. The filling is a very large recipe. Start at least 4 hours before serving since the filling must chill.

Bake a large pie crust (at least 10") or two 9" pie crust according to instructions.

Filling:

1 large package (5 5/8 oz) cook 'n serve vanilla pudding (not instant pudding)
2.75 (2 and 3/4) cups milk
1 package unflavored gelatin
2 cups raisins
1/4 teaspoons cinnamon

1 cup sour cream
2.5 pints (5 cups) whipping cream (unbeaten)
1/4 cup sugar
2 teaspoons vanilla

Mix pudding, milk, gelatin, raisins and cinnamon in a large, heavy saucepan. Cook over medium heat until it comes to a full boil. Stir constantly to avoid burning.

Remove from heat, cover and place in refrigerator to cool, stiring often. This will take about 3 hours.

When the pudding mix is cool, transfer to a large mixing bowl and set aside. Whip the whipping cream, sugar and vanilla until firm peaks form. Fold whipped cream mixture into the pudding mix and pour into the pie crust(s). Cover and chill.

From the Barickman Family Collection.