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.

close up view of a slice of Raspberry Sour Cream Pie with a crumble on top on a plate
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
1 hrs
Total Time:
2 hrs
2 9-inch pies


  • 2 (9 inch) unbaked pie crusts

  • 2 eggs

  • 1 ⅓ cups sour cream

  • 1 teaspoon vanilla extract

  • 1 cup white sugar

  • 1 pinch salt

  • cup all-purpose flour

  • 3 cups raspberries

  • ½ cup brown sugar

  • ½ cup all-purpose flour

  • ½ cup chopped walnuts

  • ¼ cup butter, chilled


  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.

Nutrition Facts (per serving)

307 Calories
17g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 307
% Daily Value *
Total Fat 17g 22%
Saturated Fat 7g 33%
Cholesterol 39mg 13%
Sodium 167mg 7%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 10%
Total Sugars 18g
Protein 4g
Vitamin C 6mg 30%
Calcium 41mg 3%
Iron 1mg 7%
Potassium 111mg 2%

* 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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