Sour Cream Raspberry Pie
Sour Cream Raspberry Pie is the perfect combination of tart and sweet.
Servings 8 servings
Calories 764kcal
Ingredients
Shortbread Crust
- 1 cup butter
- 1/2 cup powdered sugar
- 2 cups flour
- 1/4 tsp baking powder
Pie Filling
- 2 eggs
- 1 1/3 cups sour cream or greek yogurt
- 1 1/2 tsp vanilla
- 1 cup granulated sugar
- pinch of salt
- 1/3 cup flour
- zest of one lemon
- 4 cups raspberries
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 cup chopped pecans can also substitute old fashioned oats for nuts
- 1/4 cup 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)
Streusel Topping
- In a bowl combine streusel ingredients using a pastry blender or fork to cut butter into mixture to form small pebbles.
- Sprinkle the pie with streusel topping and return to oven and bake for an additional 5-10 minutes or until topping is golden brown.
- Allow to cool.
Notes
Can I use frozen berries? They will work, just thaw and drain first.
Does this pie need to be refrigerated? Any leftover pie should be kept in the refrigerator, covered for up to 3 days.
Nutrition
Calories: 764kcal | Carbohydrates: 89g | Protein: 8g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 137mg | Sodium: 305mg | Potassium: 276mg | Fiber: 6g | Sugar: 50g | Vitamin A: 1204IU | Vitamin C: 16mg | Calcium: 99mg | Iron: 3mg