Classic Amish Raisin Pie Recipe: Old-Fashioned Southern Dessert

Perhaps you’ve never tasted a slice of Amish raisin cream pie and the idea of a raisin pie makes you pause. But trust me: raisin cream pie is far more delicious than it sounds. Plump raisins suspended in a sweet, creamy custard and finished with whipped cream create a comforting, old-fashioned dessert where flavor and texture complement each other beautifully.

If you enjoy raisins at all, this pie is worth trying—it’s a classic for a reason. The custard is rich and smooth, the raisins add bursts of chew and sweetness, and the whipped topping lightens the whole experience.

Ingredients

1. Raisins – Sweet, chewy dried grapes that add concentrated flavor and texture to the filling.
2. Milk – The base for the custard. Whole milk creates a richer, creamier filling.
3. Brown sugar – Adds sweetness and a subtle caramel note from the molasses.
4. Cornstarch or clear jel – Thickener that creates a smooth, pudding-like consistency and helps the filling set.
5. Salt – Balances and enhances the other flavors.
6. Eggs – Provide structure, richness, and a silky texture to the custard.
7. Butter – Adds richness and a velvety mouthfeel; salted butter works fine.
8. Vanilla extract – Brings warmth and depth to the custard.
9. Pre-baked 9″ pie crust – A prebaked crust keeps the pie from becoming soggy and adds buttery flakiness.
10. Whipped cream or Cool Whip – A light, airy topping that contrasts the creamy filling; Cool Whip is a convenient, stable alternative.

How to Make Raisin Cream Pie

1. Prepare the raisins: Place 1 cup raisins in a small saucepan, cover with water, and bring to a boil for about 5 minutes. Drain and set aside.
2. Heat milk: In a large saucepan, heat 2 1/4 cups milk until it reaches a simmer or just begins to boil.
3. Mix dry ingredients and eggs: In a separate bowl, combine 3/4 cup brown sugar, 4 tablespoons cornstarch (or clear jel), and 1/2 teaspoon salt. Add 2 beaten large eggs and whisk until smooth.
4. Temper the eggs: Slowly add about 1 cup of the hot milk to the sugar/egg mixture while whisking constantly to temper the eggs.
5. Cook the custard: Pour the tempered egg mixture back into the remaining hot milk in the saucepan, whisking constantly. Cook over medium heat, whisking, until the mixture comes to a boil and thickens. Be careful—once it boils it may bubble and splatter.
6. Add raisins and flavor: Remove from heat and stir in the cooked raisins, 1 tablespoon butter, and 1 teaspoon vanilla extract. Mix until smooth and fully combined.
7. Cool: Let the filling cool to room temperature. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the custard.
8. Assemble: Pour the cooled filling into a pre-baked 9″ pie crust and spread evenly. To avoid a soggy crust, you can assemble the pie shortly before serving if you prepared the filling ahead of time.
9. Chill: Refrigerate the pie for a couple of hours, or until the filling is fully set.
10. Serve: Top with whipped cream or thawed Cool Whip, slice, and serve chilled.

Enjoy your homemade raisin cream pie!

One Crust Raisin Pie

This recipe uses a single prebaked crust on the bottom and a fluffy whipped topping instead of a second crust. You can use a store-bought prebaked crust or prepare your favorite flaky pie dough and prebake it. If you make pie crusts regularly, consider baking multiple crusts at once and freezing extras for future pies.

Variations: top the pie with a meringue if you prefer, or use thawed Cool Whip for a convenient alternative to homemade whipped cream.

How to Prebake Pie Crust

To prebake without weights: roll out your crust, place it in the pie pan, and prick the bottom and sides with a fork. Nest a slightly smaller pie pan inside the crust to help prevent the edges from collapsing. Bake a refrigerator-cold crust at 425°F (218°C) for about 10 minutes, then remove the inner pan and continue baking until the crust is evenly golden.

Old-Fashioned Raisin Pie (History)

Raisin pies are traditional and were common in many households for generations. In some regions they were nicknamed “funeral pie” because dried fruit like raisins kept well and could be used year-round for gatherings and meals when fresh fruit wasn’t available. Historic versions often used raisins with water, sugar, and spices and were topped with a second crust; this creamy version is a modern, custard-style take.

More Amish Pie Recipes

• Amish Lemon Sponge Pie
• Creamy Pecan Pie
• Amish Pumpkin Custard Pie
• Butterscotch Cream Pie
• Apple Schnitz Pie
• Dutch Apple Pie with Crumb Topping
• Wet-Bottom Shoofly Pie

I hope you enjoy this creamy Amish raisin pie. If you try the recipe, feedback and ratings are always appreciated. If you love raisin desserts, consider trying raisin bars or raisin-filled cookies for more ideas.

Amish Raisin Cream Pie Recipe