Raspberry Custard Pie

By srumbel

Submitted by: Sarah Swanson from Noblesville, IN
Originally shared on the web 12/17/2014
from gooseberrypatch.com

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.