Best Raspberry Vanilla Sour Cream Pie Recipes

RASPBERRY CREAM PIE

Steps:

• Bake the pie crust according to the package directions; cool.
• Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping.
• Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight.
• Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

RASPBERRY -VANILLA SOUR CREAM PIE

Steps:

• Prepare an 8-inch baked pie shell as directed on the package; cool.
• Beat sour cream and milk until smooth.
• Mix in dry pudding and pie mix until smooth and slightly thickened.
• Pour into pie shell.
• Refrigerate at least 1 hour.
• Just before serving, top each serving with whipped cream and raspberries.
• Refrigerate any remaining pie.

RASPBERRIES WITH SOUR CREAM CUSTARD

Steps:

• In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.

SOUR CREAM RASPBERRY PIE

Steps:

• Combine fruit, flour, white sugar and sour cream ingredients and put in uncooked pieshell(10").
• Mix Brown sugar, flour and butter ingredients till crumbly then put on top of fruit.
• Bake at 450 for 15 minutes then at 50 minutes till set(frozen berries take longer).