Sour Cream Raspberry Pie

Sour Cream Raspberry Pie

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 pie
Author Leigh Anne Wilkes


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


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.