Raspberry Pie Supreme
A luscious raspberry pie with a creamy sour cream filling and a lightly browned topping, perfect for summer gatherings and dessert lovers seeking fresh, fruity flavors.
Ingredients
Instructions
- Spread raspberries in the unbaked pie shell.
- Stir sour cream, sugar, flour, and salt together, mixing well.
- Spoon the mixture over the berries, spreading to the edge of the crust.
- Sprinkle the top with 2 teaspoons sugar.
- Bake at 450° for 10 minutes.
- Reduce heat to 350° and bake for 30 minutes more, or until the topping is lightly browned.
- Cool at room temperature and serve fresh.
Tips & Substitutions
For a sweeter pie, increase the sugar to 1 1/2 cups, depending on the tartness of your raspberries. If you don't have sour cream, plain Greek yogurt can be a great substitute. To enhance the flavor, consider adding a teaspoon of vanilla extract to the sour cream mixture. Ensure your pie crust is well-chilled before baking for a flaky texture.
Serving Suggestions
Serve the Raspberry Pie Supreme warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee. For a complete dessert spread, consider serving it alongside Donna'S Cherry Chiffon Pie or a light salad for a fresh finish.
Storage & Reheating
Store any leftover Raspberry Pie Supreme in the refrigerator, covered with plastic wrap or in an airtight container. It’s best enjoyed within 2-3 days. To reheat, place slices in the oven at 350°F for about 10 minutes or until warmed through. This helps maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Pie Supreme contains roughly 299 calories, with 5g protein, 47g carbohydrates, and 11g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture in the pie. This can help maintain the crust's integrity and prevent sogginess. Adjust the sugar based on the sweetness of the frozen berries.
How do I know when the pie is done baking?
The pie is done when the topping is lightly browned and set. You can gently shake the pie; if the center jiggles slightly but is mostly firm, it’s ready. Letting it cool completely will help it set further before serving.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just be sure to cover it well. If you prefer, you can bake the pie and serve it the next day, or prepare the filling and crust separately, then assemble and bake when ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).