Raspberry Sour Cream Pie Recipe

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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.

—Liz O

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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.

—AZK

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134 Ratings

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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.

—nicksprincess

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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+++

—Darcy

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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!

—Darby B.

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Jul 21, 2005

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

—456BOBBIE

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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.

—Cindy DeOms

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Sep 17, 2005

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

—SpecialKsGirl

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Nutrition

Calories
307 kcal
15%

Carbohydrates
36.1 g
12%

Cholesterol
42 mg
14%

Fat
16.8 g
26%

Fiber
2.7 g
11%

Protein
4.1 g
8%

Sodium
182 mg
7%

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

Nutritional Information

Raspberry Sour Cream Pie

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 307
Calories from Fat: 151

% Daily Value *
Total Fat 16.8g 26 %
Saturated Fat 6.5g 33 %
Cholesterol 42mg 14 %
Sodium 182mg 7 %
Potassium 111mg 3 %
Total Carbohydrates 36.1g 12 %
Dietary Fiber 2.7g 11 %
Protein 4.1g 8 %
Sugars 18.2g
Vitamin A 5 %
Vitamin C 10 %
Calcium 5 %
Iron 13 %
Thiamin 16 %
Niacin 17 %
Vitamin B6 3 %
Magnesium 6 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.