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.

INGRIDIENT

DIRECTION

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.

NUTRITION FACT

Per Serving: 307 calories; protein 4.1g; carbohydrates 36.1g; fat 16.8g; cholesterol 39.3mg; sodium 167.4mg.

stew
3 Cheese Tortilla Pizza Author : Pablo Levesque
stew
3 P Salad Author : sueb