Sour Cream Raisin Pie

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Last Updated on May 22, 2025 by Kiersten

This Amish recipe for sour cream raisin pie is authentic, delicious, and ridiculously easy to make. Serve topped with Cool Whip or homemade whipped cream and extra cinnamon.

The first few times I encountered Amish sour cream raisin pies at markets in Pennsylvania and Maryland, I ignored them thinking the absolute worst.

Even though I use sour cream in my baking all the time (most notably in the Italian Ricotta Cookies and Sourdough Discard Cinnamon Coffee Cake), sour cream and raisins baked in a pie shell just didn’t seem enticing enough for me to purchase and/or eat said pie…

This was all true until I took a piece of Amish sour cream raisin pie by mistake thinking I was cutting into a lemon meringue pie.

True Story

Before they’re sliced, sour cream raisin pies and lemon meringue pies can look remarkably the same if no raisins are used as garnish and the cream is toasted on the raisin pie.

Once the slice was removed, it was obvious I wasn’t about to eat lemon meringue, but I was too shy to put it back or throw it away. I did notice the raisins but forgot all about the sour cream pie in the markets and tried a bite anyway.

It was SO good. Just enough sweetness with a custard-like texture, spices resembling that of a pumpkin pie blend. Cold and refreshing without being heavy.

I felt like a real-life character from Dr. Seuss’s Green Eggs & Ham book, except the subject was sour cream raisin pie. It turns out I DID like it despite years of outright refusal.

This is the recipe with some minor modifications over time.

Feel free to alter it to your family’s taste buds by increasing or reducing sweetness, swapping traditional raisins out for golden ones, or sprinkling coconut shavings across the creamy topping. Have fun!

Amish Recipe for Sour Cream Raisin Pie

Ingredients:

• 9″ unbaked pie crust (*for a deep dish, 2x the filling ingredients*)

Pie Filling:

• 2 large eggs
• 3/4 cup cane sugar
• 1 cup sour cream
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 cup raisins

For The Topping:

• Whipped cream or Cool Whip
• Raisins
• Ground cinnamon

Instructions:

If you are using a homemade pie crust, roll the dough out to a circle slightly larger than your pie dish. Transfer the dough to the pie dish and press firmly into all sides of the dish to remove any air pockets. Prick the bottom of the crust with a fork and trim/flute the edges.

To make the filling, whisk the eggs in a medium bowl. Then, whisk in the cane sugar, cinnamon, ground clove, and salt.

With a rubber spatula, fold in the sour cream and raisins until well combined.

Scrape the pie filling into the unbaked pie crust and bake for 30 minutes until the center is set.

A true 9″ pie will normally set by 25 minutes, whereas a deep dish takes closer to 35 minutes. Keep an eye on it and estimate bake times based on the size of your pie.

If the edges begin to brown too quickly, cover them with strips of foil, leaving the middle of the pie exposed for further baking.

Remove the pie, taking care not to break the crust with oven mitts by accident (been there!).Place the dish on a wire cooling rack and leave it there to fully cool. You can put the pie in the refrigerator if you need it to cool faster.

Before Serving, Add Whipped Topping and Garnish

As far as a topping goes, this is entirely based on personal and family preference. Cool Whip can be used but I find it to be way too sweet.

Instead, I use my stand mixer to make homemade whipped cream. It only takes 3 minutes, is cost-effective, and cuts down on processed ingredients.

The two most common methods to top an Amish sour cream raisin pie are:

Add a full layer of whipped cream spread to the edges of the crust.

OR, you can place a large amount of cream in the center, leaving some of the sour cream raisin pie exposed.

Both ways are correct and delicious. Pick which way you like best, then garnish with a few raisins and ground cinnamon. Some like to brown the cream under the broiler for a minute. If you’re going to do this, toast the cream before adding raisins and cinnamon.

Refrigerate to set and chill the cream layer if not serving right away.

Storing & Freezing Sour Cream Raisin Pie

To store short-term, cover with plastic and refrigerate any leftovers for up to 5 days.

To freeze, slice into individual portions and wrap well in plastic wrap. Place wrapped slices into a gallon-sized freezer bag. They will keep well this way for at least a few months.

More Amish Recipes

Pennsylvania Dutch Chicken Pot Pie

Homemade Apple Butter

Amish Potato Filling

Fresh Strawberry Pie

Amish Cough Syrup

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