Once a staple of self-published cookbooks throughout the heartland, sour cream raisin pie is now found almost exclusively at restaurants in Midwest dairy country—Wisconsin and Minnesota, primarily, with occasional sightings in Iowa and Illinois. It is a powerhouse pie that balances a tangy sweet custard filling spiked with sour cream and raisins in a flaky crust and an ethereal cloud of airy meringue on top. Proportions vary. Some SCR pies are all filling with just a halo of meringue on top; others are mostly meringue with only an edge of sour cream filling. Some are so packed with raisins that the sour cream custard seems like little more than an afterthought. While it is, of course, dessert—especially right and good after a meal of pork chops—in the Midwest it is a common afternoon snack, and it is not uncommon to find truck stops serving it for breakfast. At some of the best cafes, customers know to reserve a piece before they sit down at a table because the whole pie could be sold before lunch is over.