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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 307 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 pinch salt
• 2 (9 inch) unbaked pie crusts
• 3 cups raspberries
• 0.5 cup chopped walnuts
• 0.5 cup all-purpose flour
• 0.33333334326744 cup all-purpose flour
• 0.5 cup brown sugar
• 0.25 cup butter, chilled
• 1.3333333730698 cups sour cream

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 3

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

Step 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.

Step 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.