Raspberry Custard Pie
By srumbel
Submitted by: Sarah Swanson from Noblesville, IN
Originally shared on the web 12/17/2014
from gooseberrypatch.com
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Ingredients
- 2 eggs beaten
- 8-oz. container sour cream
- 1-1/2 to 2 c. fresh raspberries
- 1 c. sugar
- 1 T. all-purpose flour
- 1/2 t. salt
- 9-inch pie crust, unbaked
Preparation
Step 1
Whisk together eggs and sour cream in a large bowl; set aside. In a separate bowl, combine raspberries, sugar, flour and salt; toss lightly. Add berry mixture to sour cream mixture; mix well and pour into unbaked crust. Bake at 350 degrees for 45 minutes, until firm and golden. Cool completely. Serves 6 to 8.