Raspberry Vanilla Sour Cream Pie
Indulge in the perfect balance of tangy and sweet with this luscious Raspberry Vanilla Sour Cream Pie. Featuring a decadent, creamy filling loaded with tart fresh raspberries, this pie is nestled in a flaky pre-baked crust and infused with hints of vanilla for a subtle warmth. The silky sour cream base provides a tangy counterpoint to the sweetness of the berries, all topped with a cloud-like layer of homemade whipped cream for a touch of elegance. This easy-to-make dessert is perfect for any occasion, offering a delightful harmony of flavors and textures in every bite. Serve it chilled and garnished with extra raspberries for a show-stopping finish! Keywords: raspberry sour cream pie, vanilla pie recipe, fruity dessert ideas, homemade whipped cream, best chilled pies.
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Recipe Information
Ingredients
- 1 pre-made (9-inch) or homemade Pie crust
- 1.5 cups Fresh raspberries
- 0.75 cups Granulated sugar
- 2 tablespoons All-purpose flour
- 1 tablespoon Cornstarch
- 1 cup Sour cream
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 cups Optional fresh raspberries for garnish
Instructions
Preheat your oven to 375°F (190°C).
Prepare your pie crust: If using a pre-made crust, line a 9-inch pie dish with the crust. If making homemade, roll out the crust and place it into the pie dish, trimming any excess dough around the edges. Prick the bottom with a fork and pre-bake for 10 minutes. Set aside.
In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, and cornstarch until well combined.
Add the sour cream, eggs, and vanilla extract to the sugar mixture, and whisk together until smooth and creamy.
Gently fold in the fresh raspberries while being careful not to crush them.
Pour the filling into the pre-baked pie crust, spreading it evenly.
Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and a slight jiggle remains in the center.
While the pie bakes, prepare the whipped topping: In a chilled bowl, use an electric mixer to beat the heavy cream and powdered sugar until soft peaks form.
Once the pie is baked, remove it from the oven and allow it to cool to room temperature. Then, refrigerate for at least 2 hours to fully set.
Top the chilled pie with the whipped cream and garnish with additional fresh raspberries, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 199.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 441 mg | 34% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
