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Home / Latest Posts / Recipes / Course / Dessert / Pie / Sour Cream Raspberry Pie

Sour Cream Raspberry Pie

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By: Leigh Anne WilkesPosted: 7/03/15Updated: 2/24/20

This post may contain affiliate links. Please see disclosure policy here.

This sour cream raspberry pie is the perfect combination of flavors and textures.  Eat it warm or cold!Sour Cream Raspberry Pie

We planted raspberries in our garden for the first time this year.  The first year your harvest is not very big and each visit to the new plants to see how they are doing yields a small handful of raspberries which promptly get eaten.  Not really enough to do much with other than just eat and enjoy.  But I can’t wait until next year when they really produce.  We’ve got some new marionberries too that I am anxious to taste.  They should be ripe in a few weeks.

So for this sour cream raspberry pie I had to buy raspberries at the Farmer’s Market.  This pie is so yummy.  I judge how good a recipe is by how quickly I give it away after I make it and taste it.  You see, if it is really good, I give it away right way because I basically have no self control and I know if I don’t give it away I will eat the entire thing myself!  This pie was given away quickly!!!

Raspberry Sour Cream Pie

I made this pie with a shortbread crust but it could also be made with a pastry crust or a graham cracker crust but I really liked the shortbread crust.  A shortbread crust is easy too, no rolling.  Just press the dough into the pan.  You don’t bake the crust beforehand for this recipe.

Shortbread Crust

Add in your mixture of eggs, sugar, vanilla, sour cream, flour and raspberries.

Sour Cream Raspberry Pie

One of the best parts of this pie, besides the raspberries, is the streusel topping.  Love me a good streusel topping!  Cut your butter into your sugar and flour until it is nice and crumbly.  Sprinkle it on top of your pie after it is partially baked.

Streusel ToppingYou can then let the pie cool and set up.  For how long depends on how much self control you have.  This is one of those pies that tastes great warm or chilled – you decide.  I went for it warm, so let it cool a while but ate it while it was still warm.

Sour Cream Raspberry Pie

I love the crunch of the streusel topping, the warm, yummy raspberries, the gooey sour cream filling and the sweetness of the shortbread crust.  A pretty awesome combination.

Sour Cream Raspberry Pie

4.84 from 6 votes
Sour Cream Raspberry Pie

Sour Cream Raspberry Pie

Recipe From: Leigh Anne Wilkes
Sour Cream Raspberry Pie is the perfect combination of tart and sweet.
serves: 8 servings
Prep:20 minutes
Cook:50 minutes
0 minutes
Total:1 hour 10 minutes
Rate Recipe

Ingredients

Shortbread Crust

  • 1 C butter
  • 1/2 C powdered sugar
  • 2 C flour
  • 1/4 tsp baking powder

Pie Filling

  • 2 eggs
  • 1 1/3 C sour cream or greek yogurt
  • 1 1/2 tsp vanilla
  • 1 C granulated sugar
  • pinch of salt
  • 1/3 C flour
  • zest of one lemon
  • 4 C raspberries

Streusel Topping

  • 1/2 C brown sugar
  • 1/2 C flour
  • 1/2 C chopped pecans
  • 1/4 C butter chilled

Instructions

Shortbread Crust

  • In a large bowl combine butter and sugar, beat until light and fluffy.
  • Mix in flour and baking powder. Blend together
  • Pat dough into 9 inch pie plate. (You may have excess dough)

Pie Filling

  • In a bowl beat eggs until lemon colored.
  • Mix in sour cream, vanilla and lemon zest.
  • Add in sugar, flour and salt. Stir to combine
  • Gently fold in raspberries.
  • Pour into shortbread crust.
  • Bake in 400 degree F oven for 30-35 minutes. You may need to cover the edge of the crust with foil it it begins to brown too much. (do not cover center of pie, just edge of crust)
  • Sprinkle the pie with streusel topping and return to oven and bake for an additional 10-15 minutes or until topping is golden brown.
  • Allow to cool.

Nutrition Facts:

Calories: 764kcal (38%) Carbohydrates: 89g (30%) Protein: 8g (16%) Fat: 43g (66%) Saturated Fat: 23g (144%) Cholesterol: 137mg (46%) Sodium: 305mg (13%) Potassium: 276mg (8%) Fiber: 6g (25%) Sugar: 50g (56%) Vitamin A: 1204IU (24%) Vitamin C: 16mg (19%) Calcium: 99mg (10%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Sour Cream Raspberry Pie
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  1. Susan Littlefield says

    Posted on 7/30 at 8:08 am

    The pie was delicious. However, it took longer to bake than the recipe said. I would recommend 45 minutes, then put the topping on for 5-10 more minutes.

    Reply
  2. Megan GIbbs says

    Posted on 2/11 at 7:13 am

    Could you substitute the all the flour for almond flour ?

    Reply
  3. Jessica says

    Posted on 5/6 at 7:20 am

    10 minutes is too long for the topping. Butter melted )-: otherwise super yummy.

    Reply
  4. Mike says

    Posted on 7/4 at 9:42 pm

    This is so delicious recipe. Thanks for sharing your Sour Cream Raspberry Pie recipe. My wife will love this.

    Reply
  5. Kathy Mader says

    Posted on 7/3 at 10:16 am

    Wow! That looks soooo good! I love simple, fresh recipes and can’t wait to try it…thank you!

    Reply

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