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!
Raspberry Sour Cream Pie
- Prep Time: 10
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 1x
A twist on the classic Blueberry Sour Cream Pie this version is loaded with fresh tart raspberries and is the perfect thing to make for raspberry season!
For the Pie Filling:
- 1 unbaked 9 inch pie crust (storebought or homemade)
- 1 cup full fat sour cream
- 1 cup white sugar
- 1 large egg
- 2 tbsp all purpose flour
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- 2 1/2 cups fresh raspberries
For the streusel:
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 5 tbsp butter, softened
- 1/2 cup chopped pecans
- Preheat oven to 400 degrees.
- In a medium sized bowl, mix the sour cream, sugar, egg, flour, extracts and salt. Whisk until smooth.
- Fold in fresh raspberries, being careful not to smash them or else your custard will turn pink.
- Pour into unbaked pie crust and bake for 25 minutes.
- While the pie is baking, prepare the streusel topping. In a medium sized bowl combine sugars and flour.
- Mix in the softened butter with a pastry cutter or just use your clean hands and mix until crumbly. Mix in chopped pecans.
- After 25 minutes, remove pie from oven and sprinkle the top evenly with streusel topping. Cover the edges of the pie crust with a pie shield, or tent with tinfoil.
- Return pie to oven and bake for an additional 15-20 minutes or until filling is set and streusel is light golden brown.
- Remove from the oven and let sit for a minimum of 60 minutes before serving. If you cut into it any earlier, it won’t be set. Store leftovers in the fridge.
Keywords: Pie, Raspberry Pie, Sour Cream Pie, Raspberry Dessert, Homemade Pie, Pie Crust
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