Raspberry Sour Cream Pie Recipe - Allrecipes.com
Raspberry Sour Cream Pie Recipe
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Raspberry Sour Cream Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 9-inch pies Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    2 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2008

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.

Most Helpful Critical Review
Jul 25, 2005

Oh either my Rasberries were "seedy" or I jsut dont like raspberries..felt like I was biting into sand..but I guess that is not the recipes fault..However..I dont think the topping "goes" with the pie part of this recipe. Topping is more for a apple pie or peach pie...but just my opinion.

Sep 22, 2007

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.

May 06, 2003

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+++

Jan 11, 2011

WOW! I made two pies ( doulbe the recipe ) for Christmas eve dinner and they were amazing! We had alot of frozen raspberries in th freeze from this summer, so this was perfect. The only this I did different was left the nuts out and only because I didnt have any. I made this recipe again with light sour cream, DO NOT use light, totally ruined it. I will make this pie over and over again!

Jul 21, 2005

Cathy, Thanks for a wonderful recipe! I was pleased to find it freezes well.

Oct 31, 2007

Fantastic pie! The tartness of the raspberries goes so well with the creamy base. I just tried this recipe with cranberries and it rocks. I subbed pecans for the walnuts in the topping and I think next time I might use a pecan crust as well. I will be serving this at Thanksgiving for a new twist.

Sep 17, 2005

Really great the day you make it, but doesn't do well leftover.


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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