Raspberry Sour Cream Pie Recipe

Name: Raspberry Sour Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 (9 inch) unbaked pie crusts; 2 eggs; 1 1/3 cups sour cream; 1 teaspoon vanilla extract; 1 cup white sugar; 1 pinch salt; 1/3 cup all-purpose flour; 3 cups raspberries; 1/2 cup brown sugar; 1/2 cup all-purpose flour; 1/2 cup chopped walnuts; 1/4 cup butter, chilled

Servings: persons

2 (9 inch) unbaked pie crusts
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled

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. Pour filling into 2 unbaked pie crusts.
3
Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
4
While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
5
Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (9 inch) unbaked pie crusts, 2 eggs, 1 1/3 cups sour cream, 1 teaspoon vanilla extract, and more.

Yes, Raspberry Sour Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Sour Cream Pie

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