1 9" pre-baked pie crust
2/3 cup sugar
1/2 cup flour
1/2 tsp. salt
2 1/2 cups whole milk
3 egg yolks
1 tsp. vanilla
1 Tbsp. butter
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1/2 cup raisins
1 cup boiling water
3/4 cup mini-marshmallows
3/4 cup sour cream
1 tsp. rum flavoring or 1 Tbsp. dark rum
Soak the raisins in the boiling water.
Make the custard: Mix the sugar, flour, and salt together in a bowl. Stir in approximately 1/3 - 1/2 cup of the cold milk to make a roux. Bring the rest of the milk to a boil in a 1 1/2 - 2 qt. saucepan on medium-high heat stirring frequently. Stir in the roux with a wire whip. Bring to a rolling boil, stirring constantly with a wooden paddle or spoon. Remove from heat. Temper the yolks by stirring a small amount of the hot mixture into the yolks. Stir the yolk mixture quickly into the custard with a wire whip and mix thoroughly. Put back on the heat and bring
just to a bubble. Remove from heat and add the butter and the vanilla.
Stir the marshmallows into the custard. Drain the raisins. When the marshmallows have melted, add the raisins, the sour cream and the rum to the custard. Pour into the pre-baked pie crust and refrigerate until cool (at least 3-4 hours). Top with sweetened whip cream.
During the early 1980s, Mercy Farm operated a restaurant in downtown Denver. It was here my husband and I got hooked on Sour Cream Raisin Pie. Would you happen to have that recipe and be willing to share it? It was our favorite out of the many delicious pies we enjoyed at Mercy Farm Pies. Thank you so much.
Claudia Wiley
