Photo of Sour Cream Pie by WW

Sour Cream Pie

3 - 4
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Creamy filling and meringue topping—what could be more delectable. Master this recipe, and it's sure to become a household dessert staple.


Pie crust

1 serving(s), 1/8th of the pie, Filling

Raw egg(s)

2 large, separated (save whites for meringue)


½ tbsp(s), granulated

Ground cinnamon

1 tsp(s)

Ground cloves


Table salt


Light sour cream

1 cup(s)


½ cup(s), Meringueseparated egg whites

Table salt



¼ tbsp(s), granulated


  1. Preheat oven to 350 degrees F.
  2. Pastry
  3. Prepare pastry as per recipe. Press dough over the bottom and up the side of a 9” pie plate; with a fork prick the dough.
  4. Line the crust with foil; fill with dried beans or pie weights.
  5. Bake 10 - 15 minutes; remove the dried beans/pie weights and the foil.
  6. Let cool on a rack.
  7. Filling
  8. Meanwhile prepare the filling, cream together egg yolks and ½ cup sugar.
  9. Add cinnamon, cloves and salt.
  10. Stir in sour cream and raisins.
  11. Pour mixture into prepared pie shell.
  12. Bake for 15- 20 minutes or until the pie crust is golden brown and a knife inserted in the centre comes out clean.
  13. Meringue
  14. While pie is cooking, place egg whites and remaining salt in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
  15. Spread the meringue evenly over the top of the pie. Swirl meringue as desired. Increase the oven temperature to 400 degrees F.
  16. Place the pie on a cookie sheet and bake for 5 – 10 minutes or until the meringue is lightly browned.
  17. Cool on rack.
  18. Slice into eight pieces and serve.