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Raspberry cream pie is just the thing to round out your summer. Tart raspberries are surrounded by a sour cream custard and topped with streusel topping. This sweet, tart, and buttery pie is everything you could want in one bite.
Now that I have a few raspberry bushes in my yard again, I take every opportunity to eat a handful here and there. But when it’s not producing, I take to buying piles and piles of the fruit and making everything I can with them.
Raspberry cream pie is incredibly easy, especially because there is no fruit prep involved, aside from washing.
I adore pies where you basically just dump things in, and think more pies need to exist this way. Can we start a movement to create more of these recipes? Iโll start by contributing this one, shoofly pie, and maple pecan pie.
The creamy filling that surrounds the tart berries is a custard of sorts, made with sour cream, eggs, and a few other ingredients. Just whisk it together and pour it over the raspberries.
After you pour the filling in, the pie gets topped with a streusel topping because why not. It all works beautifully together, with the tart and tangy and buttery and sweet vying for attention on your tongue. This my go-to summer pie!
Ingredients for raspberry cream pie
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Pie crust – Use your favorite homemade pie crust, or grab a premade crust from the store.
- Fresh raspberries, washed and patted dry
- Sugar, both granulated and brown
- All-purpose flour
- Eggs
- Sour cream
- Vanilla
- Cinnamon and nutmeg
- Melted butter
Seasonal spotlight: Raspberries
Raspberries have multiple seasons, depending on the variety. Some even have two harvests, producing both in June and September. When choosing berries, look for ones that are plump and even in color. The berries should not be too firm (underripe) or too soft (overripe), though overripe fruit can be used for sauces or raspberry jam.
How to make this recipe
Preheat the oven to 350ยฐF. Roll out the pie crust and place it into a 9-inch pie plate, crimping the edges as desired.
Add the raspberries right into the crust, arranging in an even layer.
In a mixing bowl, whisk together 1 cup granulated sugar and 1/3 cup flour.
In another bowl, whisk together the eggs, sour cream, and vanilla until smooth. Pour in the sugar mixture and whisk until completely smooth and blended. Pour the cream filling over the raspberry layer.
Next up is the buttery crumble topping. In a small bowl, mix together all of the topping ingredients together with a fork until it is mixed and clumping together.
Use the fork to break up the mixture and create crumbles. You can also use a food processor to pulse everything together.
Scatter the crumbs evenly over the pie.
Place the pie on a rimmed baking sheet (to catch spills) and pop into the oven.
Place a pie shield or strips of foil around the edges of the pie to prevent the exposed crust from overbaking. You can add it at the start, or halfway through baking.
Bake for about 50 minutes, until top is golden.
Let the pie cool to room temperature, then cover and chill. It should be completely cooled before cutting to allow the custard to set.
FAQ
More fruit pies
For other wonderful fruit desserts, whip up a cherry pie or apple pie bars.
Try an apple pie with cheese, or make blueberry pie filling to fill your favorite crust.
For a light and fluffy pie that’s just perfect for summer, whip up a strawberry chiffon pie. Or for an herbal twist, try a honey thyme blackberry pie.
This recipe works well to make rhubarb custard pie, too!
This is one of my most popular recipes every summer. You’ll love it!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Raspberry Cream Pie
Ingredients
- 1 pie crust
- 3 cups raspberries, washed and patted dry
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract , or vanilla paste
For the topping
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/4 cup melted butter
- 1/2 cup plus 2 tablespoons all-purpose flour
Directions
- Preheat oven to 350ยฐF and lay your pie crust in a 9-inch pie pan.
- Dump raspberries into pie crust.
- In a bowl, mix together 1 cup sugar and 1/3 cup flour. In another bowl whisk together eggs, sour cream, and vanilla until blended, then stir into sugar-flour mixture and whisk until smooth. Pour over raspberries.
- For the topping, mix together brown sugar, remaining 2 tablespoons granulated sugar, cinnamon, grated nutmeg, melted butter, and flour together with a fork until it is blended and crumbly. (You can also do this in a food processor using the pulse function.) Scatter over the top of the pie.
- Bake for about 50 minutes, until top is golden. Let cool completely before cutting.
Notes
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
I adore that you baked with raspberries for me. ๐ Thanks for celebrating with me, this pie looks fabulous! I love custards and love even more that this pie doesn’t require fancy prep-work. Sounds like my kind of recipe.
Could I replace greek yogurt for the sour cream?
Absolutely! Plain Greek yogurt works well for this recipe.
I think maybe this needs to be a “Welcome to Texas” pie that lands on my doorstep. Just sayin’.
I need the magically priced organic raspberries to find their way to the east coast so I can recreate this ๐
@Amy I was pretty shocked at the price! It was crazy. You could also make this with frozen raspberries, just make sure they’re thawed and patted dry.
This Raspberries Cream Pie looks delicious! I adore the easy prep. I love raspberries myself too! ๐
Have you tried this with blueberries?
@Haylee I have and it’s really good!
Could this pie be frozen after baking it?
@Gen I have not tried freezing it, but I believe it would be fine.
What about this recipe would I need to change to make this in an 11 inch pie shell?
Hey Courtney! You would need to increase your ingredients by approximately 1/3. Please note that I have not tried this in a larger pan, so I don’t know for certain how well it will work. If you try it, please let me know how it turns out!
Can i make it with frozen raspberries?
Could you freeze this pie before baking it? Great recipe!
The center of my pie is still a little jiggly after 50mins in the oven. Any tips?
@Em it should be about the same level of jiggle as a pumpkin pie, which can shake slightly but not move in waves. Depending on the temperature of your oven (they are all a little different) you might need a little more time in the oven.
Hi there! Iโm looking to make this for Easterโฆdo you think cherries would work?
Hi Sarah, I’m sorry I missed your question while I was on vacation. I do think sweet cherries would work! I recommend cutting them into quarters. If they are frozen, make sure they are thawed and drained first.
I came across your recipe in our mon holy co-op magazine! Should the pie be kept in the refrigerator after it has cooled?
Sorry it should say our monthly co-op ๐
Hi Jennifer! Yes, you will need to keep it refrigerated. I hope you enjoy!
Thank you for the prompt reply! It is baking now! Fingers crossed.
My family loved this pie, and I am making a 2nd pie. I did double all the dry crumble ingredients. The butter made it too wet without doubling the dry ingredients.
I’m glad you like it, Naomi! Thanks for your note about the crumble. I haven’t had an issue with wetness but I will check the amounts the next time I am able to make this.