Raisin-Walnut Meringue Pie Recipe

Name: Raisin-Walnut Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-inch) pie shell, baked; 1 c. sugar; 2 Tbsp. cornstarch; 1/4 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. ground cloves; 2 eggs, separated; 1 c. sour cream; 1 c. raisins; 1 1/2 tsp. lemon juice; 1/2 c. chopped walnuts; 1/4 tsp. cream of tartar

Servings: persons

1 (9-inch) pie shell, baked
1 c. sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
2 eggs, separated
1 c. sour cream
1 c. raisins
1 1/2 tsp. lemon juice
1/2 c. chopped walnuts
1/4 tsp. cream of tartar

1
In a double boiler, combine 3/4 cup sugar, cornstarch, salt, cinnamon, nutmeg and cloves.
2
Blend in egg yolks.
3
Add sour cream, raisins and lemon juice.
4
Cook and stir over low heat until thick. Cool. Add walnuts.
5
Pour into pie shell.
6
Beat egg whites until frothy. Add cream of tartar.
7
Beat until peaks begin to form. Gradually beat in 1/4 cup sugar.
8
Beat until stiff and glossy. Put meringue on pie. Bake at 350u00b0 for 18 minutes or until delicately browned.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (9-inch) pie shell, baked, 1 c. sugar, 2 Tbsp. cornstarch, 1/4 tsp. salt, and more.

Yes, Raisin-Walnut Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin-Walnut Meringue Pie

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