raisin cream pie recipe

Written ByJenny Smyth Posted on
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The Best raisin cream pie recipe

I have been making raisin cream pie for my family for years, and it is one of those recipes that always gets requested for holidays and potlucks. The combination of sweet raisins and a creamy, smooth filling baked into a flaky crust is just perfect. My kids love it because it is not too heavy, and my husband says it reminds him of the pies his grandmother used to make.

This pie is great for any occasion, from a Sunday dinner to a special birthday celebration. What I love most about this recipe is how simple it is to put together. You do not need any fancy equipment or hard to find ingredients.

The filling is made with basic pantry staples like raisins, sugar, milk, and eggs, and the crust can be store bought or homemade. The key technique is to cook the filling on the stove until it thickens, then pour it into the crust and bake until set. This gives the pie a rich, custard like texture that pairs beautifully with the chewy raisins.

Raisins are a great source of fiber and natural sweetness, so this pie offers a little more nutrition than some other desserts. They also add a lovely chewy texture that contrasts with the smooth cream. I like to use golden raisins for a milder flavor, but regular raisins work just as well.

The pie is not overly sweet, so it is a nice option for people who prefer desserts that are not too sugary. This recipe is a real crowd pleaser and always disappears fast. I have brought it to family gatherings and church suppers, and people always ask for the recipe.

It is a classic dessert that feels a bit old fashioned but is still so satisfying. If you have never tried raisin cream pie, I think you will be pleasantly surprised by how delicious it is.

Classic Raisin Cream Pie

Classic Raisin Cream Pie

4.7 from 1051 votes

This raisin cream pie features a creamy, custard like filling with plump raisins, all baked in a flaky pie crust. It is a simple, comforting dessert that is perfect for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
3 to 4 tablespoons ice water

For the Filling

1 cup raisins
3/4 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 tablespoon butter

👨‍🍳Directions

1To make the crust, combine the flour and salt in a bowl.
2Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
3Add ice water one tablespoon at a time, stirring with a fork until the dough holds together when pressed.
4Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5Preheat your oven to 375 degrees Fahrenheit.
6On a lightly floured surface, roll out the dough to a 12 inch circle.
7Carefully transfer it to a 9 inch pie plate, pressing it gently into the bottom and sides.
8Trim and crimp the edges as desired.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment and bake for another 5 to 7 minutes until lightly golden.
11Set aside to cool.
12In a medium saucepan, combine the raisins, sugar, flour, and salt.
13Stir in the milk gradually until smooth.
14Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil.
15This should take about 8 to 10 minutes.
16The mixture will be thick and bubbly.
17Remove the saucepan from the heat.
18Slowly whisk about half a cup of the hot mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.
19Return to medium heat and cook for 2 more minutes, stirring constantly, until the filling is very thick.
20Remove from heat and stir in the vanilla and butter until smooth.
21Pour the hot filling into the pre baked pie crust.
22Spread it evenly with a spatula.
23Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or until fully set.
24The filling will be firm and creamy when chilled.
25Serve cold or at room temperature.

🔧Equipment

9 inch pie plate
Mixing bowls
Saucepan
Whisk
Rolling pin
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 105mg🧂Sodium: 320mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For a shortcut, you can use a store bought pie crust. If you prefer a less sweet pie, reduce the sugar to 2/3 cup. The pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Classic Raisin Cream Pie Works

To store this raisin cream pie, cover it loosely with plastic wrap or foil and keep it in the refrigerator for up to three days. It is best served cold, straight from the fridge, or you can let it sit at room temperature for about 15 minutes before serving.

For reheating, if you prefer a warm pie, place individual slices in a microwave for about 15 seconds, but be careful not to overheat or the filling may become runny. This pie is perfect for family gatherings because it is easy to make ahead and always a hit with both kids and adults.

I like to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It also works well for potlucks, holiday dinners, or just a cozy weekend dessert.

I hope you enjoy making this classic recipe as much as my family does.

❓ Frequently Asked Questions About Raisin Cream Pie

1. Can I use a store bought crust for this raisin cream pie?

Yes, you can definitely use a store bought pie crust to save time. Just make sure to pre bake it according to the package directions before adding the filling. A frozen deep dish crust works well.

2. How do I know when the filling is thick enough?

The filling is ready when it thickens to a pudding like consistency and starts to bubble gently. It should coat the back of a spoon. If you are unsure, cook it for the full time specified in the recipe.

3. Can I use golden raisins instead of regular raisins?

Absolutely. Golden raisins have a milder, slightly sweeter flavor and work perfectly in this pie. You can use either type depending on your preference.

4. How should I store leftover raisin cream pie?

Store any leftover pie covered in the refrigerator. It will keep well for up to 3 days. The pie is best served cold or at room temperature.

5. Can I make this pie ahead of time?

Yes, this pie is great for making ahead. Prepare it the day before and keep it refrigerated. Just make sure to cover it tightly so it does not absorb any odors from the fridge.

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