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Raspberry Sour Cream Pie

"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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2 h servings 307 cals
Original recipe yields 16 servings (2 9-inch pies)


  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 164
  1. 189 Ratings

Most helpful positive review

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 us...

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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 us...

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 de...

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 ...

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 ...

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

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 th...

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

Ok, I have made this recipe as is SOOO many times and it's wonderful as is! However, when I went to make it last week week using the final bag of frozen raspberries from our garden I realized t...

Wow! Very unique and delicious pie!! I too, used just 1 10" pie pan (not enough filling for two 9" pies) I did, however, use 4 cups of berries instead of 3. (I used blackberries) I increase...