Raisin Cream Pie


Raisin Cream Pie

Submitted by Jan Turney Dial, Corn Belt Energy Corporation (From Gladys Wallace Turney)


  • 1 cup sugar
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1/2 cup sweet milk
  • 2 egg yolks save whites for meringue
  • 1 cup raisins


  • Pour hot water over raisins and let soak.
  • Mix sugar and flour together.
  • Add the sour cream, milk and egg yolks. Let cook until thick, stirring constantly.
  • Drain raisins and add to thickened filling. Let cool.
  • Then pour into a cooled 9-inch baked pie crust.
  • Prepare meringue and brown in oven 12 to 15 minutes at 350°.


This is truly near and dear to my heart. I have a wonderful culinary heritage and I credit my Grandmother Gladys Wallace Turney for it. I collected family recipes in 1998 at a Wallace family reunion and wrote a cookbook in honor of my grandmother.