Cream raisin pie is a timeless dessert that brings together the sweetness of raisins, the creamy richness of a custard filling, and the delicate crunch of a buttery pie crust. Whether you’re making it for a family gathering or indulging in a solo treat, this dessert is a sure crowd-pleaser. In this post, we’ll guide you through every step to create a pie so perfect, it’ll be the star of your table.
Table of Contents
What Is a Cream Raisin Pie?
Cream raisin pie combines plump, sweet raisins with a creamy custard filling, all nestled in a flaky pie crust. It’s a nostalgic recipe that has been enjoyed across generations, with its roots in traditional American baking.
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious cream raisin pie:
For the Filling:
- 1 cup raisins
- 1 ½ cups water
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 large egg yolks
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the Pie Crust:
- 1 pre-made or homemade 9-inch pie crust
For the Topping (Optional):
- Whipped cream
- A sprinkle of cinnamon or nutmeg
How to Make Cream Raisin Pie
Step 1: Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- Roll out the pie dough and press it into a 9-inch pie pan.
- Trim the edges and crimp them for a decorative finish.
- Blind bake the crust for 10 minutes using pie weights or beans. Remove and set aside.
Step 2: Cook the Raisins
- In a medium saucepan, combine raisins and water. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Drain and set the raisins aside, reserving the liquid.
Step 3: Prepare the Custard
- In a medium bowl, whisk together sugar, cornstarch, and salt.
- Gradually add the reserved raisin liquid, whisking until smooth.
- Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.
Step 4: Add Eggs and Finish the Filling
- Beat the egg yolks in a small bowl. Slowly add a ladle of the hot custard mixture to the yolks, whisking to temper them.
- Pour the tempered yolks back into the saucepan, stirring constantly. Cook for another 2 minutes.
- Remove from heat and stir in milk, butter, and vanilla extract. Fold in the cooked raisins.
Step 5: Assemble the Pie
- Pour the custard filling into the baked pie crust, smoothing it out with a spatula.
- Let the pie cool at room temperature for 1 hour before transferring it to the refrigerator to set for at least 3 hours.
Step 6: Garnish and Serve
- Top with whipped cream and a dusting of cinnamon or nutmeg, if desired.
- Slice and serve chilled for the best experience.
The Perfect Cream Raisin Pie Recipe: Sweet, Creamy, and Classic
This Cream Raisin Pie combines a luscious custard filling with plump raisins and a flaky pie crust, making it a timeless dessert for any occasion.
Ingredients
- 1 cup raisins 1 ½ cups water ¾ cup granulated sugar 3 tablespoons cornstarch ½ teaspoon salt 2 large egg yolks 1 cup whole milk 1 teaspoon vanilla extract 1 tablespoon unsalted butter 1 pre-made or homemade 9-inch pie crust Optional: whipped cream cinnamon, or nutmeg for garnish
Instructions
- Step 1: Prepare the Pie Crust – Preheat your oven to 375°F (190°C). – Roll out the pie dough and press it into a 9-inch pie pan. – Trim the edges and crimp them for a decorative finish. – Blind bake the crust for 10 minutes using pie weights or beans. Remove and set aside. Step 2: Cook the Raisins – In a medium saucepan, combine raisins and water. Bring to a boil, then reduce the heat and simmer for 5 minutes. – Drain and set the raisins aside, reserving the liquid. Step 3: Prepare the Custard – In a medium bowl, whisk together sugar, cornstarch, and salt. – Gradually add the reserved raisin liquid, whisking until smooth. – Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble. Step 4: Add Eggs and Finish the Filling – Beat the egg yolks in a small bowl. Slowly add a ladle of the hot custard mixture to the yolks, whisking to temper them. – Pour the tempered yolks back into the saucepan, stirring constantly. Cook for another 2 minutes. – Remove from heat and stir in milk, butter, and vanilla extract. Fold in the cooked raisins. Step 5: Assemble the Pie – Pour the custard filling into the baked pie crust, smoothing it out with a spatula. – Let the pie cool at room temperature for 1 hour before transferring it to the refrigerator to set for at least 3 hours. Step 6: Garnish and Serve – Top with whipped cream and a dusting of cinnamon or nutmeg, if desired. – Slice and serve chilled for the best experience.
Notes
To achieve a flakier crust, use cold butter when preparing homemade pie dough. For added texture, sprinkle toasted nuts over the whipped cream topping.
Expert Tips for a Perfect Cream Raisin Pie
- Blind Bake for a Crisp Crust: Blind baking prevents the crust from becoming soggy under the creamy filling.
- Temper the Eggs Carefully: This prevents the eggs from curdling, ensuring a smooth custard.
- Cool Completely: Let the pie set fully in the refrigerator for clean slices and a firmer filling.
Serving Suggestions and Variations
- Chocolate Lovers: Add a drizzle of melted dark chocolate on top.
- Nutty Twist: Fold in toasted pecans or walnuts for added crunch.
- Dairy-Free Option: Substitute milk with almond or coconut milk.
Frequently Asked Questions (FAQ)
Can I Use Golden Raisins?
Yes, golden raisins add a milder flavor and a lighter appearance to the pie.
How Long Does Cream Raisin Pie Last?
Store the pie in the refrigerator, covered, for up to 4 days.
Can I Freeze Cream Raisin Pie?
It’s best enjoyed fresh, but you can freeze the pie for up to 2 months. Thaw in the refrigerator before serving.
External Links for Inspiration
5 Steps to Perfect French Toast – A Classic Breakfast Recipe
