Photo of Sour Cream Pie by WW

Sour Cream Pie

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.