The majority of ramen packets include a salty seasoning packet. With this recipe, you can omit the package. The basic only emphasizes the ramen noodles itself, however you may certainly add your preferred protein and vegetables.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 2 eggs
- 1 cup sour cream
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup raisins
Instructions
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth. stir in raisins. Pour filling into pie crust.
- Bake in the lower half of preheated oven for 40 minutes, or until filling is set. Allow to cool before serving.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 265 mg |
| Sugars | 32 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The filling was a bit short. Recipe is a bit bland. 2 1/2 stars, won’t make this version again. Quite underwhelming & disappointing
Simple and classic. I soak the raisins overnight in a little water and dark rum, and cut the sugar to 1/2 cup (instead of 3/4).
Fantastic. I usually make a buttermilk pie and add limoncello for a bite. With this recipe I soaked the raisins in brandy which gave it some extra kick and used graham cracker crust. Wonderful recipe to add to the Holiday baking list!
So very good, and truly simple. I baked it in a Graham Cracker crust, which becomes crunchy, adding a different texture.
I like to plump the raisins before mixing them in. I prefer a softer raisin.
flavor was exactly what i wanted!! wonderful!! easy as pie!! for my deep dish 9 inch pie plate next time i will double the recipe and see how that works. the depth of the filling for my 9 in. pie plate was a bit too shallow. otherwise complete satisfaction! thank you!
I increased the recipe by 1/2 for a Tenderflake deep dish pie shell. It made too much, so I made a dozen tarts from the extra. I made a booboo and put too much sugar into the filling, but I also added the cider vinegar, cinnamon and cloves. Still a very nice pie, next time I will not increase the amount of filling, so the sugar amount will be right. Maybe the deep dish pie shells aren’t as deep as they used to be.
This is very good and easy. I have made it a few times. You can use either white or dark raisins, just soak them for an hr. then drain them before you add them to the pie.
I lost my very old recipe for Sour Cream Raisin Pie more than 20 years ago. Through the years I’ve tried other recipes for it but none were just right, so I was prepared to be disappointed again. Much to my surprise, this tasted just the way I remembered, so I will certainly making it again. It’s just right!
Amazing!! For a slightly different take substitute vanilla yogurt for the sour cream…
I was introduced to Raisin Sour Cream Pie by American Salmon farmers with origins to Norway and Sweden in the early 1990s. I thought it was crazy and that no such thing existed (because I am first generation Mexican). I was blown away by the pie (they put the meringue on top of it), and have NEVER found it again. I was blessed to find this recipe, but I would definitely let up on the raisins, use maybe 1/2 a cup, and add during half of the cooking time, otherwise, they all sink to the bottom). Also, I would use slightly less sugar. I have a SEVERE sweet tooth, and this was too sweet, but a GREAT pie recipe!!! Try it, play with it. You’ll be glad you did!!!
We substituted Splenda for the sugar, and cinnamon for the nutmeg. The Splenda condensed, so we made one and a half fillings. flavor turned out well.
It was easy just like the recipe said
I found the recipe to be short on the filling, so I multiplied the recipe by 1.5 and used a Tenderflake Deep Dish pie crust.
To improve this recipe, add 2 Tablespoons cider vinegar, 1 tsp. cinnamon and 1/4 teaspoon of cloves. The vinegar and spices are what make the recipe delicious and fragrant.The perfect pie for the holidays. And it travels well.
Very delicious, and extremely easy to make. I’ll definitely be making this again!
We have loved this dessert since we were children and it is always enjoyed by anyone who likes raisins
This is great with a mixture of sugar and cinnamon sprinkled on top crust after baked.
This is a wonderful and easy raisin pie! I used a graham cracker crust and added a pinch of cinnamon to the mixture. It was very tasty.
I love raisin pie and this recipe is very good! I just made it for a large family gathering and I’ve had requests for the recipe. I did, however omit the nutmeg, I don’t usually add any type of spice to raisin pie because that’s the way I prefer it. I will be making this pie again, and soon!