Ingredients and Weight:
- Pie crust (store-bought or homemade): 1 (9-inch)
- Raspberries (fresh or frozen, thawed): 2 cups
- Sugar: 1 cup
- Cornstarch: 2 tablespoons
- Sour cream: 1 cup
- Heavy cream: 1 cup
Preparation Time:
Cooking Time:
- 1 hour (including chilling time)
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- If using a store-bought pie crust, place it in a 9-inch pie plate and trim the edges. If making a homemade crust, follow package directions.
- In a large bowl, combine the raspberries, sugar, and cornstarch. Stir until coating.
- Pour the raspberry mixture into the pie crust.
- In a separate bowl, whisk together the sour cream and heavy cream. Pour over the raspberry mixture.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
- Calories: 350 per slice
- Carbohydrates: 45g
- Protein: 5g
- Fat: 20g
Dish Characteristics:
- A sweet and tangy pie with a creamy filling and crisp crust.
- Perfect for a summer dessert or special occasion.
- The addition of sour cream adds a unique flavor and richness to the classic raspberry filling.
User Comments:
- "This pie was a hit at my party! The raspberry filling was so juicy and flavorful, and the sour cream added a nice touch of creaminess."
- "I've made this pie several times now, and it always turns out perfect. It's easy to make and always impresses my guests."
- "This pie is the perfect balance of sweet and tart. The crust is flaky and the filling is creamy and delicious."
Special Precautions and Tips:
- If using frozen raspberries, thaw them completely before using.
- Do not overmix the raspberry mixture, as this can result in a tough crust.
- Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set properly.
- Serve the pie with whipped cream or vanilla ice cream for a decadent treat.
