Raspberry Sour Cream Pie

Raspberry Sour Cream Pie

120 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Cathy M.
Recipe by  Cathy M.

“A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts.
  3. Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
  4. To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.

Share It

Reviews (120)

Rate This Recipe
Liz O
99

Liz O

This is a great pie recipe. I make homemade pies all the time and this is a keeper. My only change on this recipe is that the filling ingredients either need to be doubled to make 2 pies or use the amounts listed and only make 1 pie. The topping amounts are enough for two pies.

nicksprincess
61

nicksprincess

This was an awesome recipe---NOTE: I followed this recipe and fit all of it into a 10-in pan. The recipe says it makes two pies---if I divided it up for two pies, it would not have been very deep. Also--I doubled the crumbly stuff on top and used mostly almonds instead of walnuts. The inside of the pie is a little tart and sweet and the topping is sweet--balances it out for a delicious treat!!! Very unique recipe.

Darcy
34

Darcy

This is a great recipe. I substituted 3 cups of fresh sliced peaches for the raspberries and it was fabulous. I brought it to a party and it was gone in no time. Everyone loved it. Someone even said a pie like this can't be bought in the store. A+++

More Reviews

Similar Recipes

Sour Cream Apple Pie Deluxe
(247)

Sour Cream Apple Pie Deluxe

Sour Cream Lemon Pie
(98)

Sour Cream Lemon Pie

Raspberry Pie I
(86)

Raspberry Pie I

Sour Cream Apple Pie I
(78)

Sour Cream Apple Pie I

Sour Cream Raisin Pie V
(45)

Sour Cream Raisin Pie V

Sour Cream Gooseberry Pie
(33)

Sour Cream Gooseberry Pie

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sour Cream Apple Pie Deluxe

>

next recipe:

Sour Cream Raspberry Pie