Raisin cream pie is a delicious dessert filled with mouthwatering, creamy custard. It's the perfect end to any meal—and it's easy to make, even if you're an amateur baker. With a few key ingredients, you can create a rich, flaky pie in under an hour.
Tips for Baking Cream Pie
Cream pies come in many flavors, from plain vanilla to triple coconut. No matter what type you are making, follow these helpful tips for the most delicious dessert possible.
- If the pie crust is too soggy: Before placing the pie in the oven, sprinkle dried breadcrumbs onto the bottom of the crust. This layer is meant to absorb moisture so that the crust doesn't turn out soggy in the end.
- If the pie is too watery: If you need to thicken a cream pie, use cornstarch. However, a pie could also turn watery if it's not cooked properly, so make sure you're leaving it in the oven for long enough. You simply might need to give it more time.
- If the pie is burnt: Rotate the pie halfway through baking in order to ensure the crust browns evenly. You could also cover the edges of the pie with aluminum foil to make a homemade pie guard, or simply buy one from the store.
Ingredients
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1 recipe for Single-Crust Pie (see Recipe Center)
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3 eggs
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1 cup sugar
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2 tablespoon lemon juice
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2 tablespoon butter or margarine, melted
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½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon salt
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1 cup raisins
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½ cup chopped walnuts
Pastry for Single-Crust Pie
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1 ¼ cup all-purpose flour
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¼ teaspoon salt
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⅓ cup shortening
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4 tablespoon cold water
Directions
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Prepare the Crust
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim and crimp edge as desired. Set aside.
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Make Egg Mixture
For filling, slightly beat eggs with a rotary beater or fork. Stir in sugar, lemon juice, butter or margarine, cinnamon, nutmeg, and salt.
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Add Raisins
Add raisins and walnuts; mix until just combined.
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Pour Filling
Pour filling into the pastry-lined pie plate.
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Bake and Serve
Bake in a 375 degree F oven for 30 minutes or until center is set. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.
Pastry for Single-Crust Pie
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Combine Dry Ingredients
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
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Form Dough
Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
Nutrition Facts (per serving)
| 396 | Calories |
| 18g | Fat |
| 55g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 396 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 4g | 20% |
| Cholesterol 80mg | 27% |
| Sodium 190mg | 8% |
| Total Carbohydrate 55g | 20% |
| Protein 6g | 12% |
| Vitamin C 3mg | 3% |
| Calcium 20.2mg | 2% |
| Iron 2.2mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
