Whenever I attempt to bring a chocolate-free dessert into our home,

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The Husband only has one thing to say.

Were they out of chocolate?

Lemon bars.  Were they out of chocolate?

Oatmeal cookies.  Were they out of chocolate?

Banana Cajeta ice cream that was ten bucks a freaking pint.  Were they out of chocolate?

Momofuku’s super fun funfetti Birthday Cake that cost sixty bucks for the Cookbook and specialty supplies alone not to mention the time it takes to meld the four recipes together into one cake.  Were they out of chocolate?

So you can imagine The Husband’s response when I informed him I was making Sour Cream Raisin Pie for some new friends we were having over for dinner one Saturday night.

Were they out of chocolate?

The Husband went as far as to tweet an apology to our friends and promise he would have Oreos in reserve as a proper dessert.

For the record, “they” were not out of chocolate.  Sometimes I just like to mix things up.  I don’t make the exact same recipes every holiday like grandma did.  I don’t eat vegetarian every Monday for “Meatless Monday” and I don’t always like chocolate in my dessert.

Nobody’s perfect and neither is this pie and that’s okay.

Take the crust for example?  It flaked off during the photoshoot.  Despite the fact we live in a world in which a food blogger is judged solely by how many of her photos were approved by Foodgawker and TasteSpotting, I think that’s okay.

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I did not manage to carve a perfect slice of pie and that’s okay.

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The knife dragged some whipped topping into the custard layer and that’s okay.

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It was so cold outside the day I shot these pictures . . .

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. . . I barely even looked at my camera settings before snapping the pictures and that’s okay.

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I posed my imperfect pie imperfectly on an upside down plate and that’s okay.

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I was more concerned with getting into the warm house and eating the pie than snapping it and that’s okay.

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I made this pie in the first place because it sounded so ridiculous I knew it must be good and that’s okay.  Gotta keep The Husband on his toes after all.

The only alterations I made to the recipe was the amount of vanilla and the type of crust.

Sour Cream Raisin Pie from the cookbook Taste of the Midwest


4 cups water
1 ½ cups raisins
16 ounces of full fat sour cream
1 ½ cups sugar
½ cup cornstarch
4 egg yolks, lightly beaten
½ teaspoon salt
2 teaspoons vanilla
8 ounces frozen whipped topping
1 large graham cracker crust

The Haps:

Boil water.  Stir in raisins.  Set aside.

In large sauce pan, mix the sour cream, sugar, cornstarch, egg yolks and salt.  Mix mix mix.  Stir in the water and raisin mixture.  Cook over medium heat, stirring often until thick and bubbly.  Then cook some more.  This took me a good long while on my thirty year old, slow to heat, Jenn-Air cooktop.  You want to make sure the eggs are cooked thoroughly so don’t be shy here.  Spend some time with your custard.  Get to know one another.  Add in the vanilla.  Pour into a large graham cracker crust.  I purchased the smaller crust and had leftover filling so either buy the bigger crust or have a bowl of filling to sneak spoonfuls of throughout the week.  Let cool overnight.  Spread whipped topping over the filling and serve. Gloat when everyone, even The Husband, admits it’s good.

This pie had a simple custard flavor which matched well with the graham cracker crust.  The original recipe called for a standard pie crust and I really don’t think I would have liked this pie as well with it.

But it is chock full of raisins and, honestly, by the end of the week I was a little tired of eating raisins.  Apples I can eat every day.  Raisins, not so much.  This will probably not be your go-to dinner party pie.  This will probably not be your favorite recipe of all time that you salivate over and dream of in a chocolate induced frenzy and make once a week.  But it’s really really really good and I recommend you branch out and try it at least once.

The babe is up so that’s my cue.  See ya all next week!!

– Joanna

Question of the Day:  If you were a tree, what kind of tree would you be?  I don’t know.  The babe is up so I really really really have to go.


  1. What, were you out of posts about motorcycles and Victoria’s Secret models?

  2. I would be a monkey tree. They have them in Vancouver. They look all soft and green but when you touch them they’re spiky.

    Said it before and I’ll say it again – gorgeous pictures! And I adore custard! I might make your pie for breakfast today.

  3. this post made me laugh. and that pie looks really good — chocolate or not. I’d eat that over oreos.

  4. I have to admit…it kinda sounds nasty. I would take chocolate or lemon bars over this. But I would def want this over carrot cake…so its all relative. 😉
    I think I would be one of those huge giant ginormous sequoia trees. They are just so…majestic. I’m not saying I think I’m majestic or anything, I just like them. haha

  5. Are you going to post about the birthday cake? What did he think about it? K is the opposite–I have to make some non-chocolate things to keep him happy.

    As for a tree, I would want to be a really tall tree since life has left me shorter, but if not, maybe a fruit tree since that I’d be providing food for people.

    • Weeeeeeeeell, I haven’t actually made the cake yet. Mike’s less than stellar enthusiasm has prompted me to wait till there are more people here to enjoy it. He’s supposed to be getting together sometime with Supermom’s husband (they are old friends) for a makeup birthday party (since we had the stomach flu) so I think that will be a good opportunity. Beer and fancy cake go together right? I do hope to blog about it though.

  6. And now for a totally unrelated comment. I read a kid’s book tonight I think you’d like. It has an evil clown in it and a farting dog. It’s called “Walter the farting dog:trouble at the yard sale.” You’re welcome! 🙂

  7. Speaking of good pie…

    Banoffee Pie
    2-3 bananas
    1 can of sweetened condensed milk (14oz)
    1 graham cracker crust
    1 can Reddi Wip
    1 small bar of chocolate (optional)

    1) Your first step can be done way ahead of time (at least hours but can be as much as months before). To make toffee: Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!

    2) Cut up bananas into slices and lay into your crust.

    3) Open toffee can, mix with knife until smooth, pour on bananas.
    Warning: Make sure the “dulce de leche” cools awhile before you open the can. Some people have gotten burned from the hot caramel spurting out of the can if it is too hot.

    4) Spread whipped cream over the whole mess.

    5) Grate chocolate on top (optional)

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