Raspberry Cream Pie

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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? I’ll 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

How to make this recipe

Preheat the oven to 350°F. 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. 

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

Can I use Greek yogurt instead of sour cream?

I’ll say sure! but be aware I haven’t done it. While the texture should be the same, you’ll likely end up with a slightly different flavor. I recommend using full-fat plain yogurt if you want to make this swap.

Can I use frozen fruit?

I prefer to use fresh raspberries in this recipe so they stay mostly intact, but if you don’t mind your berries a little squishier, frozen will work as well!

Make sure to thaw the berries and drain them well to remove any excess water. Pat dry as well you can without squishing the fruit.

You might end up with some streaks of juice in the custard, but the pie should otherwise bake up fine.

What other fruit can I use?

Don’t love raspberries?

We can’t be friends anymore. KIDDING. More for me.

In all seriousness, I have made this pie with blueberries instead of raspberries and it is great! You could even try blackberries, strawberries, or cherries instead.

I’d halve or quarter strawberries or cherries before adding them to the pie, so they’ll require a bit more prep than the raspberries.

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!

Raspberry Cream Pie

This easy raspberry cream pie doesn't require a lot of prep work, but is full of sweet flavor.

Author : Megan Myers

4.66 from 41 votes

Print Pin Recipe Save Saved! Review

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 368 kcal

Ingredients

  

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• 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

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Instructions

• Preheat oven to 350°F 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

You can make this recipe gluten free by using a gluten free pie crust and swapping the flour for gluten free flour or almond meal.

Recommended Products

• Perfect Pie Plate, 9-Inch, Ceramic, Wheat
• Ouddy 3 Pack Stainless Steel Whisks 
• OXO Good Grips 3-piece Mixing Bowl Set

Nutrition

Serving: 1 sliceCalories: 368 kcalCarbohydrates: 54 gProtein: 5 gFat: 16 gSaturated Fat: 7 gCholesterol: 70 mgSodium: 160 mgFiber: 4 gSugar: 34 g

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.

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