Raspberry Sour Cream Pie
Servings
8-10
Servings
8-10
Ingredients
Shortbread Crust
Raspberry Filling
Cardamon/Lemon Streusel
Instructions
Shortbread Crust
  1. In a bowl, combine butter & sugar; beat until light & fluffy. Mix in flour & baking powder; blend together. Pat dough in a 9-inch spring form pan or a deep dish pie pan.
Raspberry Filling
  1. Preheat oven to 375 F.
  2. In a bowl, combine sugar, flour & salt; whisk in eggs, sour cream & vanilla until smooth. Place raspberries in pie shell & pour filling over top. Bake for 30-35 minutes OR UNTIL FILLING IS JUST SET.
Streusel
  1. In a bowl, combine all streusel ingredients until well blended. After the pie filling is set, remove from the oven & turn the heat down to 350 F. Squeeze the streusel between your fingers & palms to create clumps ranging in size from small to large grapes then top pie with it. Bake an additional 10-15 minutes OR until streusel is golden brown.
  2. Remove from oven & allow pie to cool completely on a wire rack to thicken further. Serve warm or at room temperature. Refrigerate any leftover pie.
Recipe Notes
  • Even though I mentioned you should use a full fat sour cream, I chose to use a fat free one too lighten up on the calories.
  • The only difference is, it will take longer to bake & the filling is not quite as firm in the end result.
  • As far as the taste goes, there is no difference. It’s heavenly!!