For a richer flavor, use full-fat sour cream. If using frozen raspberries, do not thaw them before adding to the filling to prevent the pie from becoming too watery. Make sure the butter for the topping is very cold for the best crumble texture. The pie is best served slightly chilled, but can also be enjoyed at room temperature. Feel free to experiment with other nuts in the topping, such as pecans or almonds.
Raspberry Sour Cream Pie
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs
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SERVING16 People
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VIEWS685
A delightful celebration of raspberries! This pie features a tangy sour cream filling studded with juicy raspberries, all topped with a buttery walnut crumble. Perfect for any occasion, and easily made year-round with fresh or frozen berries.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol39 mg
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Fiber3 g
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Protein4 g
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Saturated Fat7 g
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Sodium167 mg
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Sugar18 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02 Step
Recipe View 15 mins 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. (15 minutes)
03 Step
Recipe View 35 mins Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set. (30-35 minutes)
04 Step
Recipe View 10 mins 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. (10 minutes)
05 Step
Recipe View 15 mins Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving. (10-15 minutes)
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RECIPE REVIEWS
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Please Rate
Demond Gleason
May 17, 2025I made this for a family gathering, and it was a huge hit! Everyone loved the crumbly topping and the fresh raspberry taste.
Lucius Reichert
Feb 8, 2024I added a little lemon zest to the filling for an extra zing, and it was fantastic!
Garnet Okon
Jan 7, 2024I've made this pie several times now, and it's always a winner. It's easy to make, and it's so much better than store-bought pie.
Lura Blick
Jul 4, 2023The frozen raspberries worked perfectly. I made it in winter, so I couldn't get fresh raspberries.
Saige Baumbach
Mar 31, 2023This pie is amazing! The sour cream filling is so tangy and delicious, and the raspberry flavor really shines through.