Gooseberry Patch - Keep it simple. Make it special.

 
Recipes Cookbooks eBooks Blog More Recipes Free Goodies Sign up!
 
Cookbooks Recipes  Click here to Search
 

 

Raspberry Custard Pie

 






Watch the Video
 





Get More FREE Recipes
 
Appetizers
Beverages
Breads
Breakfasts
Candies
Canning
Condiments
Cookies
Desserts
Gifts & Gift Mixes
Mains
Salads
Sandwiches
Sides
Snacks
Soups



Recipe Collection | My Recipe Box | Share a Recipe 

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

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

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.


Cookbook


Enjoy this recipe from 101 Blue-Ribbon Desserts originally published 12/2014.

Buy from Barnes & Noble












You May Also Like:
View 101 Super-Easy Slow-Cooker Recipes Cookbook
101 Super-Easy Slow-Cooker Recipes Cookbook
Was: $14.95
Now: $9.72
You Save: $5.23 (35%)
View 101 Super-Easy Slow-Cooker Recipes Cookbook
Add To BagSAVE 20% when you buy any 6 or more books!
View Fresh from the Farmstand Cookbook
Fresh from the Farmstand Cookbook
Was: $16.95
Now: $5.09
You Save: $11.86 (70%)
View Fresh from the Farmstand Cookbook
Add To BagSAVE 20% when you buy any 6 or more books!
View Foolproof Family Favorites Cookbook
Foolproof Family Favorites Cookbook
Was: $16.95
Now: $5.93
You Save: $11.02 (65%)
View Foolproof Family Favorites Cookbook
Add To BagSAVE 20% when you buy any 6 or more books!
About | Press | Terms and Privacy | Editorial Policy | Advertise | Contact
Customer Satisfaction | Ordering FAQ | Wholesale | Sitemap
www.gooseberrypatch.com | 4501 Forbes Blvd. #200, Lanham, MD 20706 | 800-854-6673
2017 Gooseberry Patch | All rights reserved.