Reviewed: Apr. 18, 2012

My hubby accidentally left out an entire freezer bag of our last summer's raspberries. I had to find something to use them for. I did change the nuts to 50/50 macadamias and cashews. I'm just not big on pecans and walnuts on pies. My family loves this pie! My kids ate it for breakfast (2nd pie on day 3) and said it taste just as good. One of my boys opted to heat it up, saying he liked it better warm. I am adding a photo here of the whole pie minus one piece to show that you CAN make two pies from the ingredients. The pie crusts are deep dish and I think they were filled enough! The only thing I suggest is not taking the pie crust from the freezer until you are ready to fill them. I took one out, thinking I could make everything quickly and fill the pie crust, but my crust was defrosted before I could fill them. I realized I would have enough for two pies, so I also used a frozen crust from the freezer. The defrosted one cooked a little darker and had more of an overcooked taste to the rim. Family is already telling me we will make this again!

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Reviewer:

woogy

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

Reviewed: Apr. 6, 2012

Love, love, love this pie. I've made it with my own fresh picked raspberries or blueberries that I freeze during the summer. I thaw them first and it turns out great every time. I've also made the topping with pecans instead of walnuts when I didn't have any....still great. Highly reccommend. The only thing I change is that I use 4 cups of berries instead of the 3 cups listed in the recipe. Thanks for a great recipe!

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Reviewer:

Amy326

Reviewed: Feb. 29, 2012

A real crowd-pleaser! This is special-requested by my family for holidays (although I dont consider it super fancy.) It is best eaten sooner than later though, it gets soggy after a day or 2.

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Reviewer:

nursesarah

Cooking Level: Expert

Reviewed: Feb. 2, 2012

I made this for a small group and everyone loved it. I did make just one pie with the filling prepared as directed. Definitely will make it again.

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Reviewer:

Linda Sue

Cooking Level: Intermediate

Home Town: Alpena, Michigan, USA

Reviewed: Jan. 8, 2012

Awesome!!! I loved this recipe. The only thing I found was that the filling made only enough for one 9-inch pie. :)

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Reviewer:

Bryanne R.

Cooking Level: Expert

Home Town: Eagle River, Alaska, USA

Living In: Rexburg, Idaho, USA

Reviewed: Dec. 17, 2011

I made this exactly as written, with frozen unsweetened raspberries, and a homemade butter pie crust. YUM! But ... if I had rated it last night (after it had cooled to barely warm) i may have given it a 4. Let it chill ... so much better cold! Raspberry custard pie with a sweet crunchy topping. This recipe made ONE deep dish 9" pie, and baking time was the same. I used all the topping on the one pie, because I like it that way! :) Fabulous and festive, and different than any pie I've had before. Perfect for the holidays!

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Reviewer:

Candace

Cooking Level: Expert

Home Town: Bridgeville, Delaware, USA

Living In: Jerome, Arizona, USA

Reviewed: Dec. 3, 2011

This was quite good. Nice creamy/tart/sweet combination. I did replace some of the sour cream with Greek Yogurt.

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Reviewer:

JENNCC

Reviewed: Nov. 23, 2011

I am making my seventh Raspberry Sour Cream Pie using this recipe, but this will be the first time I use frozen instead of fresh berries. I learned to double the crumb topping for each pie so it is enough to cover the entire top of the pie. It is a hit with everyone who has had a piece!

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Reviewer:

Georgia

Reviewed: Aug. 11, 2011

This is by far the best Raspberry pie I have made. Half the recipe did perfectly fill a 9 inch pie shell. I did use more raspberries--almost twice as much as called for. I also used light sour cream which was just fine. I have tried this with multiple crusts and my favorite is the shortbread crust recipe on this site in a 9x13 pan with the full recipe to make bars. Graham cracker crust is good also.

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Reviewer:

busymom

Cooking Level: Intermediate

Reviewed: Aug. 11, 2011

This is an absolutley AMAZING pie! This is a no fail recipe. I only made one pie in a deep dish pie plate with no other changes. I received non-stop compliments with this pie, it's a keeper.

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