This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Raspberry cream pie is just the thing to round out your summer. Tart raspberries are surrounded by a sour cream custard and topped with streusel topping. This sweet, tart, and buttery pie is everything you could want in one bite.

A slice of pie with a crumbly golden crust and visible chunks of fruit on a plate, accompanied by a fork.

Now that I have a few raspberry bushes in my yard again, I take every opportunity to eat a handful here and there. But when it’s not producing, I take to buying piles and piles of the fruit and making everything I can with them.

Raspberry cream pie is incredibly easy, especially because there is no fruit prep involved, aside from washing.

I adore pies where you basically just dump things in, and think more pies need to exist this way. Can we start a movement to create more of these recipes? I’ll start by contributing this one, shoofly pie, and maple pecan pie.

The creamy filling that surrounds the tart berries is a custard of sorts, made with sour cream, eggs, and a few other ingredients. Just whisk it together and pour it over the raspberries.

After you pour the filling in, the pie gets topped with a streusel topping because why not. It all works beautifully together, with the tart and tangy and buttery and sweet vying for attention on your tongue. This my go-to summer pie!

Ingredients for raspberry cream pie

Full list of ingredients including quantities is located in the recipe card.


You’ll need:

  • Pie crust – Use your favorite homemade pie crust, or grab a premade crust from the store.
  • Fresh raspberries, washed and patted dry
  • Sugar, both granulated and brown
  • All-purpose flour
  • Eggs
  • Sour cream
  • Vanilla
  • Cinnamon and nutmeg
  • Melted butter

Seasonal spotlight: Raspberries

Raspberries have multiple seasons, depending on the variety. Some even have two harvests, producing both in June and September. When choosing berries, look for ones that are plump and even in color. The berries should not be too firm (underripe) or too soft (overripe), though overripe fruit can be used for sauces or raspberry jam.

How to make this recipe

Preheat the oven to 350°F. Roll out the pie crust and place it into a 9-inch pie plate, crimping the edges as desired.

Add the raspberries right into the crust, arranging in an even layer.

Raspberries and Cream Pie - In Progress

In a mixing bowl, whisk together 1 cup granulated sugar and 1/3 cup flour.

In another bowl, whisk together the eggs, sour cream, and vanilla until smooth. Pour in the sugar mixture and whisk until completely smooth and blended. Pour the cream filling over the raspberry layer.

A white bowl contains two cracked eggs, vanilla, and sour cream on a wooden surface with a whisk and another bowl nearby.
A metal whisk in a white mixing bowl with a mixture of dry and wet ingredients on a wooden surface.

Next up is the buttery crumble topping. In a small bowl, mix together all of the topping ingredients together with a fork until it is mixed and clumping together.

Use the fork to break up the mixture and create crumbles. You can also use a food processor to pulse everything together.

A white mixing bowl contains flour, melted butter, brown sugar, and vanilla. A fork is positioned on the wooden countertop beside the bowl.
A white bowl containing crumbly brown mixture being stirred with a fork on a wooden surface.

Scatter the crumbs evenly over the pie.

Place the pie on a rimmed baking sheet (to catch spills) and pop into the oven. 

Place a pie shield or strips of foil around the edges of the pie to prevent the exposed crust from overbaking. You can add it at the start, or halfway through baking.

Bake for about 50 minutes, until top is golden. 

Let the pie cool to room temperature, then cover and chill. It should be completely cooled before cutting to allow the custard to set.

Raspberries & cream pie is just the thing to round out your summer.

FAQ

I’ll say sure! but be aware I haven’t done it. While the texture should be the same, you’ll likely end up with a slightly different flavor. I recommend using full-fat plain yogurt if you want to make this swap.

I prefer to use fresh raspberries in this recipe so they stay mostly intact, but if you don’t mind your berries a little squishier, frozen will work as well!

Make sure to thaw the berries and drain them well to remove any excess water. Pat dry as well you can without squishing the fruit.

You might end up with some streaks of juice in the custard, but the pie should otherwise bake up fine.

Don’t love raspberries?

We can’t be friends anymore. KIDDING. More for me.

In all seriousness, I have made this pie with blueberries instead of raspberries and it is great! You could even try blackberries, strawberries, or cherries instead.

I’d halve or quarter strawberries or cherries before adding them to the pie, so they’ll require a bit more prep than the raspberries.

A slice of fruit crumble pie on a plate with a fork, featuring a crumbly top and visible fruit pieces inside.

More fruit pies

For other wonderful fruit desserts, whip up a cherry pie or apple pie bars.

Try an apple pie with cheese, or make blueberry pie filling to fill your favorite crust. 

For a light and fluffy pie that’s just perfect for summer, whip up a strawberry chiffon pie. Or for an herbal twist, try a honey thyme blackberry pie.

This recipe works well to make rhubarb custard pie, too!

This is one of my most popular recipes every summer. You’ll love it!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Raspberries and Cream Pie

Raspberry Cream Pie

This easy raspberry cream pie doesn't require a lot of prep work, but is full of sweet flavor.
Author : Megan Myers
4.66 from 41 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 368 kcal

Ingredients
  

For the topping

Instructions

  • Preheat oven to 350°F and lay your pie crust in a 9-inch pie pan.
  • Dump raspberries into pie crust.
  • In a bowl, mix together 1 cup sugar and 1/3 cup flour. In another bowl whisk together eggs, sour cream, and vanilla until blended, then stir into sugar-flour mixture and whisk until smooth. Pour over raspberries.
  • For the topping, mix together brown sugar, remaining 2 tablespoons granulated sugar, cinnamon, grated nutmeg, melted butter, and flour together with a fork until it is blended and crumbly. (You can also do this in a food processor using the pulse function.) Scatter over the top of the pie.
  • Bake for about 50 minutes, until top is golden. Let cool completely before cutting.

Notes

You can make this recipe gluten free by using a gluten free pie crust and swapping the flour for gluten free flour or almond meal.

Recommended Products

Nutrition

Serving: 1 sliceCalories: 368 kcalCarbohydrates: 54 gProtein: 5 gFat: 16 gSaturated Fat: 7 gCholesterol: 70 mgSodium: 160 mgFiber: 4 gSugar: 34 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!
Raspberries and Cream Pie is tart, tangy, buttery, and sweet.

Related Posts:

A woman in a black shirt smiling in a kitchen.

About Megan

I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…

4.66 from 41 votes (40 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

25 Comments

    1. @Amy I was pretty shocked at the price! It was crazy. You could also make this with frozen raspberries, just make sure they’re thawed and patted dry.

      Reply

    1. Hey Courtney! You would need to increase your ingredients by approximately 1/3. Please note that I have not tried this in a larger pan, so I don’t know for certain how well it will work. If you try it, please let me know how it turns out!

      Reply

    1. @Em it should be about the same level of jiggle as a pumpkin pie, which can shake slightly but not move in waves. Depending on the temperature of your oven (they are all a little different) you might need a little more time in the oven.

      Reply

        1. Hi Sarah, I’m sorry I missed your question while I was on vacation. I do think sweet cherries would work! I recommend cutting them into quarters. If they are frozen, make sure they are thawed and drained first.

          Reply

  11. I came across your recipe in our mon holy co-op magazine! Should the pie be kept in the refrigerator after it has cooled?

    Reply

  12. 5 stars
    My family loved this pie, and I am making a 2nd pie. I did double all the dry crumble ingredients. The butter made it too wet without doubling the dry ingredients.

    Reply

    1. I’m glad you like it, Naomi! Thanks for your note about the crumble. I haven’t had an issue with wetness but I will check the amounts the next time I am able to make this.

      Reply