If anyone ever tells you they don’t like pie, it’s because they have never had GOOD pie. I didn’t love pie until I started making my own and now I am a pie fanatic. My Biscoff, Berries & Cream Pie has become a family favorite dessert alongside of my Frozen Chocolate Key Lime Pie. My Blueberry Sour Cream Pie just happens to be my little sisters favorite pie and this year for her birthday she asked if I would try it with raspberries instead.
The end result turned out a lot more tart than the blueberry version but delicious nonetheless. We compared the two pies head to head and in the end, the blueberry took the cake but the raspberry was still amazing. I think it comes down personal preference. If you love slightly tart desserts, you’ll love this version!
Tips & Tricks:
- I love making this pie with my homemade pie crust, it adds quite a bit of time to the process of making this pie but is so worth the extra step. Plus my pie crust recipe makes 2 pie crusts so you can make 1 Blueberry Sour Cream Pie and 1 Raspberry Sour Cream Pie! If you don’t want to make your own crust, you can easily just use a frozen store bought pie crust!
- Be extra careful when stirring the raspberries into the custard filling and try not to smash them, the goal is to keep them whole!